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.
- 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.
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.
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