Looking for a healthy, light, and nutritious meal? This Quinoa Salad is packed with protein, fiber, and fresh flavors from crunchy vegetables and aromatic herbs.
Perfect for a quick lunch or dinner, this salad can also be served as a side dish for barbecues and picnics.
Not only is it vegan and gluten-free, but it’s also easy to prepare and refreshing. Let’s dive into the recipe!
Ingredients
For the Salad:
- 1 cup quinoa (rinse it well)
- 1 cucumber (diced)
- 1 tomato (diced)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup pomegranate seeds (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- 1/2 teaspoon cumin powder
Preparation Steps
Step 1: Cook the Quinoa
- Rinse quinoa thoroughly under cold water to remove the bitter coating.
- Cook quinoa as per package instructions (usually 1 cup quinoa to 2 cups water).
- Once cooked, let it cool to room temperature.
Step 2: Prepare the Salad
- In a large bowl, combine diced cucumber, tomato, onion, and fresh herbs (cilantro and parsley).
- Add the cooled quinoa and pomegranate seeds.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, cumin powder, salt, and pepper.
Step 4: Toss and Serve
- Pour the dressing over the quinoa and vegetable mixture.
- Toss everything gently until well-coated.
Pro Tips
- You can add roasted nuts like almonds or walnuts for extra crunch.
- To make it more filling, add some chickpeas or grilled chicken.
FAQs
Can I prepare this quinoa salad ahead of time?
Yes! You can make the salad and store it in the fridge for up to 2 days. Just keep the dressing separate until ready to serve.
Can I use other grains in place of quinoa?
Yes, you can substitute quinoa with couscous, bulgur wheat, or even rice.
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