QUINOA TABBOULEH SALAD
Hello, fellow food enthusiasts! Today, I'm excited to introduce you to a delightful and nutritious recipe that's perfect for those days whenever you crave a light and refreshing dish. Our Quinoa Tabbouleh Salad with Cucumber, Tomato, and Mediterranean Flair is not only full of nutritional benefits but delicious as well!
Ingredients
1/2 cup cooked quinoa
1/2 cup cucumber, chopped
1/2 cup tomatoes, chopped
1/4 cup parsley, chopped
2 Tbsp. chopped red onion
Olive oil spray (or 1/2 tsp. olive oil)
1 Tbsp. lemon juice
Pink Himalayan salt to taste
2 Tbsp. Kalamata olives
1 tsp. chopped fresh mint leaves
Instructions
Prepare the Quinoa
Start by cooking the quinoa according to the instructions on the packaging. Once it's cooked, set it aside to cool. This superfood grain will serve as the foundation for our salad, providing a hearty and nutritious base.
Assemble the Fresh Ingredients
While your quinoa cools, let's focus on the vibrant ingredients that will make this salad burst with freshness. In a mixing bowl, combine the chopped cucumber, juicy tomatoes, fresh parsley, and finely chopped red onion. This colorful and flavorful blend will be the star of our salad.
Dress to Impress
Elevate this salad to gourmet status by drizzling it with extra-virgin olive oil or using an olive oil spray for a lighter touch. I personally prefer the convenience and subtle flavor that the spray provides. Next, add the zesty lemon juice to brighten up the dish. Season with Pink Himalayan salt to your preferred taste. These simple yet essential ingredients will transform the salad into a Mediterranean masterpiece.
Toss with Care
Gently toss the salad until the dressing coats every ingredient evenly. The combination of olive oil, lemon juice, and salt will marry the flavors, creating a harmonious taste sensation in every bite. Take a moment to savor the enticing aroma as the mint leaves release their refreshing scent.
Garnish
To capture the essence of the Mediterranean, garnish your salad with Kalamata olives and a sprinkle of freshly chopped mint leaves. These final touches will transport your taste buds to the sun-soaked shores of Greece, adding a delightful burst of briny and herbal notes.
Storing Your Salad
Now that your Quinoa Tabbouleh is prepared and looking irresistible, let's talk about storing it for later enjoyment.
Refrigeration
If you have leftovers or want to prepare the salad in advance, refrigeration is key. Transfer your salad to an airtight container. Ensure it's sealed properly to prevent moisture from entering, which can make the salad soggy. Properly stored, your quinoa salad can stay fresh in the refrigerator for up to 2-3 days.
Serving After Refrigeration
When you're ready to enjoy your salad after refrigeration, give it a good toss to redistribute the dressing and refresh the flavors. You may want to add an extra drizzle of olive oil or a squeeze of lemon juice to liven it up.
Tip: To maintain the crispness of ingredients like cucumber and parsley, consider storing them separately and adding them to the salad just before serving.
Your Quinoa Tabbouleh Salad is now ready to be enjoyed whenever you desire. Whether it's a light lunch, a side dish, or a picnic treat, this salad is sure to impress. Share it with friends and family, and don't forget to share your culinary adventures with us. Until next time, happy cooking and storing!
QUINOA TABBOULEH SALAD
Ingredients
- 1/2 cup cooked quinoa
- 1/2 cup cucumber, chopped
- 1/2 cup tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons chopped red onion
- Olive oil spray (or 1/2 tsp. extra-virgin olive oil)
- 1 tablespoon freshly squeezed lemon juice
- Pink Himalayan salt to taste
- 2 tablespoons Kalamata olives
- 1 teaspoon chopped fresh mint leaves
Instructions
- Start by cooking the quinoa according to the instructions on the packaging.
- Once it's cooked, set it aside to cool.
- In a mixing bowl, combine the chopped cucumber, tomatoes, fresh parsley, and finely chopped red onion.
- Elevate this salad to gourmet status by drizzling it with extra-virgin olive oil or using an olive oil spray for a lighter touch.
- Next, add the zesty lemon juice to brighten up the dish.
- Season with Pink Himalayan salt to your preferred taste.
- Gently toss the salad until the dressing coats every ingredient evenly.
- Garnish your salad with Kalamata olives and a sprinkle of freshly chopped mint leaves.
