This grain salad is the kind of dish that works in every context. Serve it as a light main for lunch, bring it to a potluck, or keep it in the fridge for easy side dishes all week. Fluffy quinoa, fresh herbs, crunchy vegetables, and a bright lemon dressing make it refreshing and satisfying at the same time.
Ingredients
- 1½ cups tricolor quinoa, rinsed and cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup red onion, diced fine
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 3 tbsp extra virgin olive oil
- Juice of 2 lemons
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook the quinoa according to package directions. Let it cool to room temperature.
- In a large bowl, combine the cooled quinoa with cherry tomatoes, cucumber, red onion, parsley, and mint.
- Whisk together the olive oil, lemon juice, garlic granules, salt, and pepper.
- Pour the dressing over the salad and toss well. Taste and adjust seasoning.
Notes
- This salad gets better as it sits. The flavors develop over an hour in the fridge.
- Add 1½ cups cooked garbanzo beans (chick peas) for extra protein and substance.
- Toss in pumpkin seeds or pine nuts for crunch.
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