Quinoa Salad

Name: Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: quinoa 120 g; water 300 ml; cucumber 100 g; cherry tomatoes 120 g; red onion 40 g; parsley 20 g; olive oil 2 tbsp; lemon juice 1.5 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Cooked quinoa shows a tiny ring around each grain, and its light pop contrasts with juicy cucumber and tomato.

Rubbing the grains while rinsing removes their bitter coating, which lets the lemon dressing taste clean. Chopped parsley and thin red onion give the mild grain aroma and bite. Dressed only with olive oil and lemon juice, it goes to the table right after tossing.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Place 120 g quinoa in a fine sieve and rinse under cold water for about 1 minute.

Rub it gently with your hand to reduce bitterness, then drain well once the water runs mostly clear.
2

Add the rinsed quinoa and 300 ml water to a small pot, then bring it to a boil over medium heat.

Once it bubbles steadily, lower the heat, cover, and cook for 12 minutes.
3

Turn off the heat when the water is almost gone and small rings appear around the quinoa grains.

Keep the lid on and let it rest for 5 minutes so the centers finish steaming.
4

Transfer the quinoa to a wide plate or bowl and fluff it gently with a fork.

Cool it completely before mixing, since warm quinoa pulls extra moisture from the cucumber and tomatoes.
5

Cut 100 g cucumber into bite-size pieces and halve 120 g cherry tomatoes.

Slice 40 g red onion thinly so it does not dominate, then chop 20 g parsley finely for even herbal flavor.
6

Put the cooled quinoa and vegetables in a large bowl, then add 2 tbsp olive oil and 1.5 tbsp lemon juice.

Toss lightly so the tomatoes do not crush, and serve while the salad tastes bright and cool.