Quinoa Salad

1. 1
   prep · ~20 min

   Rinse and cook the quinoa.

   1.Place quinoa in a fine mesh strainer and rinse under cold water for 30 seconds.

   2.Combine rinsed quinoa, water, and salt in a medium saucepan.

   3.Bring to a boil over high heat, then reduce heat to low, cover, and simmer until water is absorbed (12-15 min).

   4.Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork and let cool.

   TIPRinsing quinoa removes saponin, a natural coating that can taste bitter or soapy.
2. 2
   prep · ~10 min

   Prepare the vegetables.

   1.Dice the cucumber into small cubes.

   2.Halve the cherry tomatoes.

   3.Dice the bell pepper into small pieces.

   4.Finely dice the red onion.

   5.Chop the parsley.
3. 3
   mix · ~2 min

   Make the lemon dressing.

   1.In a small bowl, whisk together olive oil, lemon juice, and minced garlic.

   2.Season with salt and black pepper, whisking until combined.

   TIPTaste the dressing and adjust the lemon or salt to your liking before tossing with the salad.
4. 4
   mix · ~3 min

   Assemble the salad.

   1.Add the cooled quinoa to a large mixing bowl.

   2.Add cucumber, cherry tomatoes, bell pepper, red onion, and parsley.

   3.Pour the dressing over the top and toss gently until everything is evenly coated.

   TIPMake sure the quinoa is completely cool before adding vegetables to keep them crisp.
5. 5
   rest · ~15 min

   Chill before serving.

   Cover and refrigerate the salad for at least 15 minutes to let the flavors meld.

6. 6
   serve

   Toss once more and serve.

   Give the salad a final gentle toss before serving. Serve chilled or at room temperature.

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