Vibrant Sunrise Quinoa Salad

Allergens

Nuts, Soy

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup red onion, finely diced
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until all water has been absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork.
3. In a large mixing bowl, combine the cooked quinoa with cherry tomatoes, cucumber, olives, parsley, mint leaves, and red onion.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour dressing over the salad and toss gently to combine.
5. Allow the salad to rest for 10 minutes before serving to allow flavors to meld together.

Chef’s Insight

The vibrant colors and fresh flavors in this dish will transport you to a sunlit Mediterranean landscape.

Notes

The combination of quinoa, fresh vegetables, and herbs makes this dish a satisfying and healthy choice for any meal.