QUINAO SALAD
This Quinoa Salad is a nutritious and versatile dish, perfect for a light lunch or as a side dish for dinner. It combines the nutty flavor of quinoa with fresh vegetables and a tangy dressing,
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Quinoa Salad Recipe
Quinoa Salad Recipe
Ingredients:
For the Salad:
1 cup quinoa
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1/2 cup feta cheese, crumbled (optional)
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped (optional)
1/4 cup black olives, sliced (optional)
For the Dressing:
1/4 cup extra virgin olive oil
3 tbsp lemon juice (about 1 lemon)
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp honey or maple syrup
Salt and pepper, to taste
Method:
Cook the Quinoa:
Rinse the quinoa under cold water in a fine-mesh strainer to remove its natural bitter coating.
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
Add the rinsed quinoa, reduce the heat to low, and cover the saucepan.
Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. The quinoa should be tender and fluffy.
Remove from heat and let it sit for 5 minutes. Fluff with a fork and let it cool to room temperature.
Prepare the Vegetables:
While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
If using, chop the fresh parsley and basil, and slice the black olives.
Make the Dressing:
In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and honey or maple syrup.
Season with salt and pepper to taste.
Assemble the Salad:
In a large mixing bowl, combine the cooled quinoa with the cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese (if using), parsley, basil (if using), and black olives (if using).
Drizzle the dressing over the salad and toss gently to combine.
Serve:
Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.
This salad can be served chilled or at room temperature.
Tips:
For added protein, consider adding cooked chickpeas or grilled chicken.
The salad keeps well in the refrigerator for up to 3 days. It may need a little extra dressing before serving if it has been stored.
Feel free to customize the salad with your favorite vegetables or add nuts and seeds for extra crunch.
This Quinoa Salad is a nutritious and versatile dish, perfect for a light lunch or as a side dish for dinner. It combines the nutty flavor of quinoa with fresh vegetables and a tangy dressing, making it a delicious and healthy choice.
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