Revitalizing Indian Quinoa Salad

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 small cucumber, diced
• 1 large carrot, grated
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water and cook in water according to package instructions until tender and fluffy. Set aside to cool.
2. In a large bowl, combine cucumber, carrot, red bell pepper, cherry tomatoes, cilantro, and mint. Toss gently to mix.
3. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper. Adjust seasonings to taste.
4. Once quinoa has cooled, add it to the vegetable mixture and pour the dressing over top. Toss until well combined.
5. Cover and refrigerate for 30 minutes before serving. Enjoy!

Chef’s Insight

This salad is versatile and can be served as a main dish, side dish, or even a hearty lunch option.

Notes

Feel free to adjust the dressing to your preference - add more lemon juice for tanginess or olive oil for richness.