Wasfetna

Quinoa salad

Quinoa with cucumber, tomato, herbs and seeds, with lemon and olive oil — light and filling.

Vegan

Quinoa salad
Cooking time
35 min
Hands-on time
15 min
Free time
15 min
Difficulty
Easy
Calories
310

When you crave tabbouleh that's filling on its own as a meal, here's the modern answer: flaky quinoa instead of bulgur, with the same lemon and herb flavor, and crunchy seeds. A great office lunch or light dinner that respects your hunger.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

To prepare quinoa salad

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Shopping list

Equipment

  • Pot with a lid — Quinoa cooks covered over low heat.
  • Tray or wide plate — Spread it out to cool completely before dressing.

Method

  1. Boil the quinoa in two cups of salted water over low heat, covered.

    15 minYou can walk away
    You’ll know it’s ready when

    It has absorbed the water and its little spiral tail shows — the sign it is cooked.

    Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.

  2. Spread it out to cool completely.

    10 minYou can walk away
    You’ll know it’s ready when

    The quinoa is spread out and completely cold.

    Tip: Hot quinoa cooks the vegetables and wilts the herbs.

  3. Toss it with the vegetables, herbs, lemon, oil and salt, and sprinkle the toasted seeds on top.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Mix only until homogeneous and taste before adding more salt.

More from Salads