Ingredients
2 cups cooked quinoa (chilled)
2 cups diced English cucumber
2 cups chopped fresh parsley
1 cup chopped fresh mint
1.5 cups halved grape tomatoes
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
1. Cook quinoa according to package instructions, then refrigerate until cooled.
2. In a large bowl, combine chilled quinoa, cucumber, parsley, mint, and tomatoes.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour dressing over salad, toss to coat evenly.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Chilling the salad enhances texture and allows quinoa to absorb flavors. Optional additions: diced red onion or feta cheese (skip for vegan). Stores in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Cold (Salad)
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg