Revitalizing Indian Quinoa Salad with Tangy Mint-Cucumber Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup cherry tomatoes, halved 1 cucumber, diced 1 small red onion, finely chopped 1 cup fresh spinach, washed and roughly chopped 1/4 cup fresh mint leaves, chopped 1/4 cup fresh parsley, chopped 2 tablespoons lemon juice 1/2 cup Greek yogurt (optional) Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa and water. Bring to a boil, then lower heat and simmer, covered, for 15 minutes or until quinoa is cooked and the water has evaporated. Remove from heat and let it stand for 5 minutes before fluffing with a fork.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, spinach, mint leaves, and parsley. Add cooked quinoa and toss gently to combine.
3. In a small bowl, whisk together lemon juice, Greek yogurt (if using), salt, and pepper. Pour the dressing over the salad and mix well.
4. Adjust seasonings as needed and serve immediately for an energizing meal.

Chef’s Insight

Quinoa is a complete protein, making this dish an excellent choice for vegetarians and vegans seeking plant-based protein sources

Notes

Feel free to customize the salad with your favorite vegetables and herbs for a personalized touch