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
Servings:
4
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.
Instructions
34 minremaining- 15m
- 5m
- 10m
- 1m
- 2m
- 1m
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.
- 🌾 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)