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Quinoa Herb Salad with Cucumber, Lemon & Olive Oil

Serves 4 Salad vegan, Salads

Quinoa Herb Salad with Cucumber, Lemon & Olive Oil

Quinoa Herb Salad with Cucumber, Lemon & Olive Oil is a staple at any Mediterranean table, where the simplicity of fresh ingredients shines. This dish brings together the bounty of the garden and the sea, capturing the essence of Mediterranean grain bowls with its light, wholesome ingredients. It reflects everyday cooking that celebrates the vibrant flavors and textures inherent in this sun-drenched region.

Each bite delivers a refreshing burst of flavors; the cool crunch of cucumber, the herbal notes of parsley and mint, and the rich, fruity olive oil all come together under the bright zing of lemon. The quinoa provides a satisfying base, absorbing the dressing's tang and enhancing the salad's fresh, lively character.

Ingredients

  • 200 gquinoa
  • 1cucumber
  • 2scallions
  • 1 cupparsley
  • 1/2 cupmint
  • 80 mlextra virgin olive oil
  • 3 tbsplemon juice
  • to tastefine sea salt

Method

  1. Rinse 200 g of quinoa under cold water using a fine mesh strainer to remove any bitterness. Transfer the quinoa to a medium saucepan and add 400 ml of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer. Cook until the quinoa is tender and the water is absorbed, about 15 minutes. The quinoa is done when you see the little white tail (germ) separating from the seed.
  2. While the quinoa is cooking, prepare the fresh components. Peel and dice 1 cucumber into small, bite-sized pieces. Slice 2 scallions thinly, using both the white and green parts. Chop 1 cup of parsley and 1/2 cup of mint finely. Set these aside in a large mixing bowl.
  3. Once the quinoa is cooked, remove it from the heat and let it sit, covered, for 5 minutes to finish steaming. Fluff it gently with a fork to separate the grains and allow it to cool slightly. This will help it absorb the dressing better and prevent wilting the herbs.
  4. Add the cooled quinoa to the bowl with the prepared vegetables and herbs. Drizzle 80 ml of extra virgin olive oil over the mixture, followed by 3 tbsp of lemon juice. Season with fine sea salt to taste. The olive oil and lemon juice will coat the quinoa and vegetables, enhancing their flavors.
  5. Gently toss the salad using two large spoons or salad tongs. Mix until the ingredients are well combined, but be careful not to crush the cucumber or herbs. The salad should look vibrant and fresh, with the herbs evenly distributed.
  6. Serve the Quinoa Herb Salad immediately. You can pair it with crusty bread if you like, to soak up the flavorful dressing. Enjoy the refreshing taste that captures the essence of the Mediterranean.