Quinoa is a highly nutritious grain that is naturally rich in protein, dietary fiber, magnesium, and iron. It also makes a wonderful alternative to rice. I especially love its slightly crunchy texture and nutty flavor when cooked.
I first tasted this quinoa salad when one of my colleagues brought it to work and shared the recipe with me. I enjoyed it so much that quinoa quickly became one of my favorite ingredients.
This is a simple, refreshing salad that can be served on its own or paired with a spicy gravy or curry. It is also very versatile—you can add spinach, cooked vegetables, legumes, nuts, or any of your favorite salad ingredients.
Adapted from Whole Foods Market’s Gluten-Free Tabbouleh recipe.
Quinoa Salad
Recipe Details
Salad
Sashi
25 minutes
15 minutes
40 minutes
4
Ingredients
- Quinoa – 1 cup
- Water – 2 cups
- Spring onions – 2
- Grape tomatoes – 1/4 cup
- Cucumber – 1/4
- Semi-ripe mango – 1/4
- Cilantro – 1/4 cup, chopped
- Lemon juice – to taste
- Extra-virgin olive oil – 2 tsp
- Salt – to taste
Instructions
- Rinse the quinoa thoroughly under running water until the water runs clear. Pressure-cook the quinoa with 2 cups of water for 1 whistle, or cook according to the package instructions. Allow the cooked quinoa to cool to room temperature.
- Finely chop the spring onions, grape tomatoes, cucumber, and semi-ripe mango.
- In a large bowl, combine the cooled quinoa with the spring onions, grape tomatoes, cucumber, mango, and chopped cilantro.
- Add lemon juice, extra-virgin olive oil, and salt to taste. Toss everything together until well combined.
- Serve chilled or at room temperature.
Notes
The salad can be prepared ahead of time and stored in the refrigerator for a couple of days.
Feel free to customize it by adding spinach, beans or other legumes, cooked vegetables, nuts, seeds, or your favorite salad ingredients.
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