By Zayan Ali Ek
Rinse the quinoa under cold water using a fine mesh strainer until the water runs clear to remove the bitter coating.
In a medium-sized saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water.
Remove the quinoa from the heat and let it sit, covered, for an additional 5 minutes. Then, fluff the quinoa with a fork and let it cool to room temperature.
While the quinoa is cooling, chop the cherry tomatoes in halves, dice the cucumber, red bell pepper, and red onion, and finely chop the fresh parsley and mint.
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Add the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint to the bowl with the dressing. Toss everything together until well combined.
Taste the salad and adjust the seasoning if necessary. Serve chilled or at room temperature.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Diabetes-Friendly Healthy recipe is ready in 45 minutes and features quinoa, water, cherry tomatoes and other delicious ingredients. Contains 256 calories total.
Rinse the quinoa under cold water using a fine mesh strainer until the water runs clear to remove the bitter coating.
In a medium-sized saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water.
Remove the quinoa from the heat and let it sit, covered, for an additional 5 minutes. Then, fluff the quinoa with a fork and let it cool to room temperature.
While the quinoa is cooling, chop the cherry tomatoes in halves, dice the cucumber, red bell pepper, and red onion, and finely chop the fresh parsley and mint.
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Add the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint to the bowl with the dressing. Toss everything together until well combined.
Taste the salad and adjust the seasoning if necessary. Serve chilled or at room temperature.
Calories per Serving: 256
Your Rating:
