Ingredients
Organic Quinoa 1 cup (uncooked), rinsed and cooked
English Cucumber 1 medium, diced
Cherry Tomatoes 1 pint, halved
Fresh Dill 2 tbsp chopped
Olive Oil 3 tbsp
Lemon Juice 2 tbsp
Honey 1 tbsp
Salt 1 tsp
Freshly Ground Black Pepper to taste
Instructions
Rinse quinoa under cold water in a fine-mesh sieve
Boil quinoa in 2 cups water (2:1 ratio) for 15 minutes, drain, and cool
Dice cucumber, halve tomatoes, and chop herbs
Whisk together olive oil, lemon juice, honey, salt, and pepper
Combine cooked quinoa, vegetables, and chopped herbs in a large bowl
Fold in dressing until fully coated
Refrigerate salad for at least 30 minutes before serving
Notes
Toast quinoa in a dry pan for 2 minutes before cooking for enhanced nuttiness
Adjust lemon juice quantity depending on tomato ripeness
Add herbs to the salad just before dressing to preserve aroma
Cold quinoa and ingredients allow dressing to cling better
Avoid overcooking quinoa to prevent a gummy texture
Use fresh herbs over dried for brighter flavor
Gently handle tomatoes to avoid crushing them during preparation
- Prep Time: 15
- Cook Time: 5
- Category: Summer Desserts
- Method: Steaming/Cooking
- Cuisine: Contemporary Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg