Cucumber and quinoa salad
This Cucumber and Quinoa Salad combines nutty quinoa with crisp cucumber and fresh dill, all tossed in a tangy lemon dressing. It’s ideal for a light lunch or as a refreshing side dish.
Cook time 12 min
Prep time 10 min
Ingredients:
1/2 cup quinoa1 tbsp lemon juice
1 tsp olive oil
1/2 bunch dill
1 cucumber
Cucumber and quinoa salad is a refreshing and nutritious dish that is perfect for a light lunch or a side for your main course. Packed with flavor and easy to prepare, this salad combines the nutty taste of quinoa with the fresh, tangy kick of lemon juice and the crisp texture of cucumber. Fresh dill adds an aromatic touch, making this salad not only delicious but also vibrant and wholesome.
Instructions:
- Rinse the quinoa under cold water using a fine mesh strainer.
- In a medium pot, add the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.
- While the quinoa is cooking, wash and finely chop the dill.
- Peel (optional) and dice the cucumber into small cubes.
- In a large mixing bowl, combine the cooked and cooled quinoa, chopped dill, and diced cucumber.
- Drizzle the lemon juice and olive oil over the mixture.
- Gently toss the salad to ensure all ingredients are well combined and coated with the lemon juice and olive oil.
- Taste and add salt and pepper as desired.
- Serve immediately or refrigerate for about 30 minutes to let the flavors meld together.
Enjoy your quinoa salad as a standalone meal or a delightful side dish. Its fresh flavors and nutritious ingredients make it a versatile addition to your culinary repertoire. This simple yet flavorful recipe is sure to become a favorite, offering a healthy option that doesn’t compromise on taste.
Cucumber and quinoa salad FAQ:
Cooking the quinoa takes about 15 minutes. After bringing it to a boil, reduce the heat and let it simmer on low until all the water is absorbed and the quinoa is tender.
Yes, you can substitute dill with other fresh herbs like parsley, cilantro, or mint for a different flavor profile.
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. It's best enjoyed fresh, but the flavors can enhance after sitting.
A medium pot is ideal for cooking 1/2 cup of quinoa, as it allows enough space for the quinoa to expand while cooking.
Yes, you can prepare the salad a few hours ahead of time. Refrigerate it for about 30 minutes before serving to let the flavors meld.
Tips:
- Rinse the quinoa thoroughly under cold water before cooking. This helps to remove any bitterness from the natural coating called saponin.
- Use a 2:1 ratio of water to quinoa when cooking it. Bring the water to a boil, add the quinoa, reduce to a simmer, and cover. Cook for about 15 minutes or until the quinoa has absorbed all the water.
- Let the cooked quinoa cool before mixing it with the other ingredients to prevent wilting the parsley and cucumber.
- Finely chop the dill to evenly distribute its flavor throughout the salad.
- Add the lemon juice and olive oil just before serving to keep the salad fresh and vibrant.
Nutrition per serving
4 ServingsCalories 44kcal
Protein 1.92g
Carbohydrates 9g
Fiber 1.13g
Sugar 1.39g
Fat 1.83g
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