Healthy Quinoa Salad Recipe – Perfect for Any Meal!
Quinoa salad recipe
Quinoa salad is a year-round favorite, but it’s perfect for spring and summer when you want a chilled salad that is also hearty enough to fill you up. This refreshing and delicious salad is so easy to make, you just need to toss some vegetables together, and it will become the best lunch, picnics, or road trips. It is a vegan and gluten-free salad, and everyone will love it.
Ingredients for four people
- Quinoa 1 cup
- Large cucumber 2
- Cherry tomatoes 12
- Small red onion 1
- feta cheese 100 g
- Dill 50 g
- Fresh lemon juice 2 tbsp
- olive oil 2 tbsp (or to taste)
- Salt 1 tsp
- Ground black pepper ½ tsp (or to taste)
Rinse and Cook
Wash and rinse the quinoa and add them to a pot. Fill half the pot with water, put it on heat, and bring the water to a simmer.
Drain Quinoa
After 10 to 15 minutes, remove the pot from the heat when the quinoa is completely soft. Next, pour the quinoa into a colander and allow the excess water to drain completely.
Chop Cucumbers
Wash the cucumbers and chop them into bite-size.
Add Tomatoes
Cut the tomatoes into slices and toss them with the chopped cucumbers in a large mixing bowl.
Chop Onion
Peel and chop the onion and add them to the bowl. Add the drained quinoa along with them.
Add Feta Cheese
Cut the feta cheese into small chunks and carefully add them to the bowl, so they don’t break up.
Add Seasonings
Wash and drain dills and chop them finely. Then add the chopped dills, fresh lemon juice, salt, black pepper, and olive oil to the bowl and carefully stir the ingredients with a spoon until they are combined and uniform.
Chill and Serve
Cover the mix with a plastic film and let it sit in the fridge for one to two hours. Chilling the mixture will marinate the salad and infuse it with flavor. Feel free to top it with olive or a dollop of sour cashew cream. Serve it with your family and enjoy!