Quinoa Salad Recipe

Inspired by Rubamba Restaurant

Time30m

Serves4

A nutritious quinoa salad packed with fresh vegetables and flavors.

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Ingredients

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Salad Base

1 cup Quinoa

2 cups Water

Vegetables

1 medium Cucumber

1 cup Cherry tomatoes

1 medium Bell pepper (red or yellow)

1 small Red onion

1 cup Fresh parsley

Dressing

3 tablespoons olive oil

2 tablespoons ReaLemon lemon juice

1/2 teaspoon Celtic sea salt

1/4 teaspoon black pepper

1 teaspoon Watkins garlic powder

Method

Cooking Quinoa

Rinse the Quinoa

Start by rinsing the quinoa under cold water in a fine-mesh strainer to remove any bitterness.

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce to low heat and cover. Let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Fluff the Quinoa

After resting, fluff the quinoa with a fork and transfer it to a large bowl to cool.

Preparing Vegetables

Chop the Vegetables

While the quinoa is cooking, chop the cucumber, cherry tomatoes, bell pepper, and red onion into bite-sized pieces. Finely chop the fresh parsley.

Making the Dressing

Combine Dressing Ingredients

In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder until well combined.

Assembling the Salad

Mix the Salad

In the bowl with the cooled quinoa, add the chopped vegetables and pour the dressing over the top. Toss gently until everything is well coated.

Serve

Taste and adjust seasoning if necessary. Serve the quinoa salad chilled or at room temperature.