Description
Spring or not, this salad is a treat worth investing time on!
Ingredients
Units
Scale
- 1 cup (240 ml) quinoa
- 1 cucumber, finely chopped
- 1/2 medium red onion, finely chopped
- 1 tomato, seeded and finely chopped
- 1 big bunch of cilantro, finely chopped
for the dressing
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup (60 ml) extra virgin olive oil
- 1 tsp salt
- freshly cracked black pepper
- 1 tsp chili flakes (optional)
Instructions
- In a pan, mix quinoa with 1-1/2 cup water and bring it to a boil. Once done, reduce it to simmer and allow it to cook until water is absorbed. It should take about 15 to 20 minutes. Once done, take it off heat and let it rest for five more minutes. Later, fluff it using a fork.
- For the dressing, pour everything in a bowl, glass or a jar and whisk until it’s all mixed nicely.
- In big bowl, add all the chopped veggies and cooked quinoa. Give a mix. Now pour the dressing and mix again. Cover and let it rest for an hour or so.
- Just before serving, sprinkle some feta cheese on top and squeeze some fresh lime juice as well.
Notes
- The prep time will depend on how fast you chop the veggies.
- Although the salad can be served immediately, I would still suggest you to let it rest for an hour or so to allow the juices to spread evenly and blend the flavors.
- The salad stays good for three to fours days, if refrigerated in an airtight container.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Salad
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 280