Sunrise Quinoa Salad with Lemon-Herb Dressing

This Sunrise Quinoa Salad recipe is a healthy and energizing Middle Eastern dish that combines the nutritional benefits of quinoa with fresh vegetables, herbs, and a tangy lemon-herb dressing. Ideal for low-carb diets and packed full of energy, it's perfect for breakfast or lunch.

Time: Prep - 15 min; Cook - 20 min; Total - 35 min

Servings: 2

Difficulty: Easy

Cuisine: Middle Eastern

Allergens

None

Ingredients

1 cup uncooked quinoa 2 cups water 1/4 cup lemon juice 1/3 cup extra virgin olive oil 2 cloves garlic, minced 1/4 tsp ground cumin Salt and black pepper, to taste 1/2 English cucumber, diced 1 cup cherry tomatoes, halved 1 cup chopped kale 1/2 cup crumbled feta cheese (optional) 1/3 cup pitted Kalamata olives, sliced 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint

Instructions

Rinse the quinoa under cold water and drain well. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat, fluff with a fork, and let it cool.
In a small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt, and pepper to create the dressing. Set aside.
In a large bowl, combine the cooked quinoa, cucumber, tomatoes, kale, feta cheese (if using), olives, parsley, and mint. Toss well to mix.
Pour the dressing over the salad and toss gently to coat evenly. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Chef’s Insight

This dish is not only delicious but also incredibly nutritious, providing essential vitamins, minerals, and antioxidants to support overall health and well-being.

Notes

The lemon-herb dressing adds a burst of flavor to this otherwise simple dish, making it a standout choice for any meal.

Substitutions

You can substitute the feta cheese with dairy-free alternatives, such as nutritional yeast or avocado.

Alternative Preparations

This salad can be prepared in advance and stored in the refrigerator for up to 3 days.

Alternative Methods

Quinoa can be cooked in a rice cooker or an instant pot as well.

Best Storage Practice

Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Shelf Life

The shelf life of uncooked quinoa is approximately six months when stored in a cool, dry place.

Plating Tips

Arrange the salad in a colorful manner on a large platter or individual plates. Garnish with additional herbs and olives for an appealing presentation.

Nutrition Facts

This dish provides protein from quinoa and feta cheese (if using), healthy fats from olive oil, and a variety of vitamins and minerals from the vegetables and herbs.