Description
A light, vibrant, and refreshing salad featuring fluffy quinoa, crisp cucumbers, fresh herbs, and a zesty dressing. This gluten-free dish is perfect for warm summer days or as a nutritious side.
Ingredients
- 🌾 1 cup quinoa
- 🥒 2 large cucumbers, diced
- 🍅 1 cup cherry tomatoes, halved
- 🧅 1/4 cup red onion, finely diced
- 🌿 1/2 cup fresh parsley, chopped
- 🍋 2 tbsp lemon juice
- 🫙 1 tbsp Dijon mustard
Shopping List
- 🌾 Quinoa (1 cup)
- 🥒 Cucumbers (2 large)
- 🍅 Cherry tomatoes (1 cup)
- 🧅 Red onion (1/4 cup)
- 🌿 Fresh parsley (1/2 cup)
- 🍋 Lemon (1)
- 🫙 Dijon mustard (1 tbsp)
Instructions
- Rinse the 🌾 quinoa thoroughly under cold water.
- In a medium saucepan, combine the 🌾 quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed.
- Remove the pan from heat and let the 🌾 quinoa stand, covered, for 5 minutes.
- Fluff the 🌾 quinoa with a fork and spread it on a large baking sheet to cool completely.
- In a large bowl, whisk together the 🍋 lemon juice and 🫙 Dijon mustard.
- Add the cooled 🌾 quinoa, diced 🥒 cucumbers, halved 🍅 cherry tomatoes, minced 🧅 red onion, and chopped 🌿 parsley to the bowl.
- Toss everything gently to combine and season to taste.
Notes
- To prevent the salad from becoming watery, ensure the 🌾 quinoa is completely cool before adding the 🥒 cucumbers and 🍅 cherry tomatoes.
- You can store this salad in an airtight container in the refrigerator for up to 3 days.
Chef's Tips
- Toast the dry 🌾 quinoa in a dry pan for 2–3 minutes before adding water to enhance its natural nuttiness.
- For a more balanced texture, scoop out the watery seeds from the center of the 🥒 cucumbers before dicing.
- If you prefer a milder flavor, soak the diced 🧅 red onion in cold water for 10 minutes and pat dry before adding to the salad.