“Morning Sunshine Quinoa Salad”
This recipe is a refreshing and energy-boosting Middle Eastern snack that uses quinoa as the base, along with colorful vegetables and fresh herbs. It's perfect for those following the Keto diet or looking for healthy, clean-eating meals. The dish highlights vibrant greens, citrus flavors, and hydration, while using morning light and crisp air imagery to evoke feelings of renewal.
Allergens
N/A
Ingredients
- 1 cup uncooked quinoa, 1 cup water, 1/2 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, 1/4 cup fresh parsley, 1/4 cup fresh mint, 1/4 cup Kalamata olives, 1 lemon, 3 tablespoons olive oil, Salt and pepper
Instructions
- Rinse quinoa under cold water, then combine with water in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
- In a large bowl, mix together cherry tomatoes, cucumber, red onion, parsley, mint, and Kalamata olives. Squeeze lemon juice over the mixture.
- Add cooked quinoa to the salad and drizzle with olive oil. Season with salt and pepper to taste. Toss gently to combine all ingredients.
Chef’s Insight
Use different colors of cherry tomatoes for an eye-catching presentation.
Notes
This dish can also be enjoyed warm as a side dish.