Sunlit Quinoa Salad with Lemon Herb Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup lemon juice (approximately 2 lemons)
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a small saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and has absorbed all the water. 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, parsley, and mint.
3. Once the quinoa is cooled, add it to the bowl with the vegetables.
4. In a small jar or bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour dressing over the salad and toss well to combine.
5. Serve immediately, basking in the glory of your healthy, energizing creation.

Chef’s Insight

This dish is perfect for a light lunch, but it can also be enjoyed as a side dish or part of a mezze platter.

Notes

This recipe is designed to promote energy, balance, and clarity.