Aussie Summer Quinoa Salad with Zesty Lemon Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 teaspoon sea salt
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1 cup fresh spinach leaves, chopped
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 lemon, juiced and zested
• 1 tablespoon olive oil
• 1 garlic clove, minced

Instructions

1. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until all water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the cherry tomatoes, cucumber, spinach, avocado, red onion, parsley, and basil. Add cooked quinoa and toss to mix.
3. In a small bowl, whisk together lemon juice, lemon zest, olive oil, and minced garlic to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.

Chef’s Insight

The combination of quinoa and fresh vegetables in this dish provides a perfect balance of protein, fiber, and vitamins to fuel your day.

Notes

This dish can be easily scaled up or down depending on the number of servings needed. Feel free to adjust the ingredients based on personal taste and dietary preferences.