Quinoa Salad
Quinoa is boiled until fluffy and cooled to preserve its distinctive pop-when-bitten texture. Diced cucumber and halved cherry tomatoes mix in juicy crunch that energizes the mild grain base. Thinly sliced red onion adds sharpness, and generous chopped parsley pushes the herbal character forward. The dressing stays minimal - olive oil and lemon juice - letting raw ingredients speak clearly. As a complete protein containing all essential amino acids, quinoa makes this a nutritionally balanced light meal in a single bowl.
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Instructions
- 1
Rinse the quinoa under cold water to remove bitterness.
- 2
Add quinoa and water to a pot, bring to a boil, then simmer for 12 minutes.
- 3
Turn off heat, rest for 5 minutes, then fluff with a fork and cool.
- 4
Dice cucumber, tomatoes, red onion, and parsley.
- 5
Combine everything in a bowl and toss lightly with olive oil and lemon juice.
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