Mouthwatering Vegan Russian Lunch: Quinoa Salad With Cucumber-Dill Dressing

Allergens

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 large cucumber, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/3 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer until the rinsing water runs clear.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and has absorbed all the water. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the cooked quinoa with a fork and let it cool slightly.
4. In a large bowl, combine the cooled quinoa, diced cucumber, thinly sliced red onion, and chopped fresh dill.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste.
6. Pour the dressing over the quinoa salad and toss gently to combine all ingredients.
7. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.

Chef’s Insight

The cucumber-dill dressing not only adds flavor but also helps balance the dish with its refreshing coolness.

Notes

Adjust the dressing ingredients to your taste preference, adding more lemon juice or salt if needed.