Try this quinoa salad recipe at home
Quinoa, an ancient grain revered by South American civilizations, has surged in popularity for its nutritional benefits and versatility. This vegetarian quinoa salad combines the grain with fresh vegetables and herbs, making it a perfect meal for health enthusiasts. Celebrated as a staple food of the Incan Empire, quinoa brings nourishment and tradition to modern tables. Let's get cooking.
Gather the following ingredients
To prepare this nutritious quinoa salad, you will need one cup of quinoa, two cups of water for cooking the quinoa, one cucumber diced, one red bell pepper diced, half a cup of chopped red onion, one cup of cherry tomatoes halved, half a cup of chopped cilantro (coriander), juice from two limes, two tablespoons of olive oil, and salt and pepper to taste.
Cooking the quinoa perfectly
Start by rinsing quinoa under cold water to remove bitterness. In a saucepan, mix the quinoa with two cups of water. Heat until boiling, then lower to a simmer, covering the pan. Let it cook for about 15 minutes or until water is absorbed. Turn off the heat and let it sit covered for five minutes, then fluff with a fork.
Preparing fresh vegetables
While the quinoa is cooking or cooling down after cooking, take this time to prepare your vegetables. Dice one cucumber and one red bell pepper into small pieces that are easy to eat in one bite. Chop half a cup of red onion finely so it blends well with other ingredients without overpowering them. Halve cherry tomatoes and chop cilantro finely as well.
Mixing it all together
In a large bowl, mix cooked quinoa, diced cucumber, red bell pepper, chopped onions, cherry tomatoes and cilantro. Add juice from two limes and two tablespoons olive oil. Season with salt and pepper to taste. Stir well to ensure even coating of all ingredients. This step blends flavors and dresses the salad lightly, enhancing its taste profile.
Serving suggestions
This quinoa salad can be served immediately or chilled in the refrigerator before serving. Ideal as a standalone meal, light lunch, or as a side dish alongside a main course, it suits vegan and gluten-free diets well. Its freshness and versatility make it highly appealing. Enjoy the delightful mix of ancient grains with vibrant veggies and a hint of citrus in every refreshing spoonful.
