This salad is the perfect choice for healthy eating; packed with vegetables, aromatic herbs, and hearty quinoa. I made this salad on the side with a Turmeric Lentil Soup and to say it was a hit would be an understatement. It’s like a gateway salad; a simple introduction to trying filling, flavourful dishes that can used for either a side dish or a main meal. For those still unsure and unaware of the power and nutrition that comes from plant-based eating, definitely start here!
Once you’ve cooked and cooled your quinoa, this dish comes together in a matter of minutes. Add in diced tomatoes, loads of herbs, and a light and delicious dressing. And that’s it!
Like most grain salads, this one gets better the longer that it sits, so I usually make this a night before to have for lunch or dinner the next day.
1 cup quinoa
1 cup cucumbers, diced
1 cup tomatoes, diced
1 cup parsley, finely chopped
½ cup fresh mint, chopped
1/4 cup spring onion, diced
1/4 cup red onion, diced
1 lemon, juice
1/4 cup good quality olive oil
1 tsp sumac
1 tsp black pepper
1 tsp himalayan salt
Place the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for 12 minutes until quinoa is fluffy and water is absorbed. Let cool.
Toss the cool, cooked quinoa with chopped tomatoes, cucumber, herbs and onions. In a small bowl, whisk together the lemon juice, olive oil, pepper, and sumac.
Drizzle the salad with the dressing, mix and serve!