Mouthwatering Persian Vegan Rainbow Salad with Quinoa & Fresh Herbs

Allergens

None, if using gluten-free oats as a substitute for quinoa (optional).

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• Salt, to taste
• 1/4 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Black pepper, to taste
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup Kalamata olives, pitted

Instructions

1. Rinse the quinoa under cold water and drain well. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork.
2. In a large mixing bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and black pepper to taste. Set aside.
3. Add cooked quinoa to the dressing and toss well to combine. Let it cool for about 10 minutes.
4. In a large serving bowl, mix together the cooled quinoa with cherry tomatoes, cucumber, bell peppers, chickpeas, and olives. Gently fold in the chopped fresh dill, parsley, and mint. Taste and adjust seasonings if needed.

Chef’s Insight

This Persian vegan rainbow salad is not only visually stunning but also packed with nutrients, making it an ideal choice for a healthy meal. The combination of quinoa, vegetables, and fresh herbs creates a delightful balance of flavors and textures that will tantalize your taste buds.

Notes

Feel free to customize the salad with your favorite veggies or add more protein to make it even more satisfying.