This summery, cold salad (a bit of a take on tabbouleh) is a great accompaniment to lots of things. I personally love pairing it with falafel or veggie burgers. You can make this the night before or in the morning if you want to save time at dinner time. You need to at least have enough time to allow the quinoa to cool after cooking, so allow yourself at least an hour (and that’s if you put the quinoa in the freezer to cool!).
Feel free to add whatever veggies you choose. I list mint as an optional ingredient…. it’s only optional if you don’t have any. If you have mint (ours is slowly coming back in our herb garden – can’t wait!), use it!
- 1 cup uncooked quinoa, cooked with 2 cups water and a dash of olive oil and a bit of bouillon (about the amount for 1/2 cup water)
- 1 cucumber, peeled and quartered lengthwise, then chopped in 1/4” slices
- 2 tomatoes, chopped
- 1 celery stalk, quartered (or halved) lengthwise, then chopped in 1/4” slices
- 1/4+ cup cilantro, chopped (can also use flat leaf parsley, or a combination of the two)
- OPTIONAL: 1/4 cup fresh mint, chopped
- 1/4 cup chopped green onion (green parts only) or chives or red onion
- 1 clove garlic, minced
- 5 Tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 1/2 Tbsp red wine vinegar
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp black pepper
- dash of cayenne
- 1/2 tsp salt (or to taste)
Chill quinoa thoroughly. In a large bowl, combine cooled quinoa, veggies and herbs. In a glass measuring cup, combine garlic, lemon juice, olive oil, vinegar and spices. Whisk well. Add dressing to other ingredients and stir until well combined. Chill until serving.
***CHEF’S NOTE*** If you are making this for kids, I often pull out some of the salad before adding the dressing for my daughter. She prefers the salad “naked.”