Favorite Quinoa Salad
A vibrant, make-ahead quinoa salad tossed with fresh tomatoes, cucumber, herbs and a zesty lemon-olive oil dressing.
Ingredients
Cook Quinoa
- 1 cup quinoa rinsed
- 2 cups water
- 0.5 teaspoon salt
Salad Mix-Ins
- 1 pint cherry tomatoes halved
- 1 small English cucumber seeds removed and sliced
- 0.25 cup red onion thinly sliced
- 1 to 2 garlic cloves minced
- 0.33 cup pitted Kalamata olives halved
- 0.5 cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon dried oregano optional
- black pepper to taste
Instructions
Cook Quinoa
- Combine quinoa, water and salt in a medium saucepan. Bring to a gentle boil, then cover and reduce heat to simmer for 15 minutes, until water is absorbed.1 cup quinoa, 2 cups water
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool slightly.
Prep Salad
- While quinoa cooks, halve tomatoes, slice cucumber, thinly slice onion, mince garlic, chop parsley and dill, and halve olives.0.5 teaspoon salt, 1 pint cherry tomatoes, 1 small English cucumber, 0.25 cup red onion, 1 to 2 garlic cloves, 0.33 cup pitted Kalamata olives
Make Dressing
- Whisk together olive oil, lemon juice, oregano and black pepper in a small bowl.0.5 cup fresh parsley, 2 tablespoons fresh dill, 3 tablespoons extra-virgin olive oil
Assemble
- Pour dressing over warm quinoa, add salad mix-ins, and gently toss until glossy. Let rest 30 minutes before serving to allow flavors to meld.
Notes
Leftover salad keeps in an airtight container in the fridge for up to 4 days. Let the salad rest at least 30 minutes before serving so the flavors fully develop.
Nutrition
Serving: 200gCalories: 320kcalCarbohydrates: 40g
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