Description
A vibrant, refreshing, and protein-packed salad that balances cool, crisp vegetables with a bold, spicy kick. This easy-to-prepare dish features fluffy quinoa and zesty aromatics, making it an ideal choice for a nutritious lunch or a flavorful side at your next summer gathering.
Ingredients
Servings:
4
Chef's Tips
- Toast the dry 🌾 quinoa in a dry saucepan for 2–3 minutes before adding water to intensify its natural nuttiness.
- For a more refined texture, use a spoon to scoop out the watery seeds from the center of the 🥒 cucumbers before dicing.
- If you prefer a milder raw onion flavor, soak the diced 🧅 red onion in cold water for 10 minutes and pat dry before folding into the salad.
- Adjust the amount of 🌶️ chili flakes based on your personal heat preference; start with half the amount if you are sensitive to spice.
Instructions
34 minremaining- 15m
- 5m
- 10m
- 1m
- 2m
- 1m
Notes
- Ensure the 🌾 quinoa is completely cool before mixing to keep the 🥒 cucumbers and 🍅 cherry tomatoes crisp.
- This salad keeps well in an airtight container in the refrigerator for up to 3 days, allowing the 🌶️ chili flakes to further infuse the dressing.
- 🌾 Quinoa (1 cup)
- 🥒 Cucumbers (2 large)
- 🍅 Cherry tomatoes (1 cup)
- 🧅 Red onion (1/4 cup)
- 🌶️ Red chili flakes (1 tbsp)
- 🌿 Fresh parsley (1/2 cup)
- 🍋 Lemon (1)
- 🫙 Dijon mustard (1 tbsp)