Herbed Quinoa Salad With Mint And Lemon Recipe

About this recipe

A refreshing and wholesome quinoa salad featuring fresh herbs, juicy cherry tomatoes, and a zesty lemon dressing. Perfect for a light and satisfying Jain dinner.

Ingredients

• 25 g Parsley
• 1 Bunch x 2 Mint Leaves
• 200 g Cherry Tomatoes
• 3 pcs Cucumber Green
• 500 gm Freshos White Quinoa
• 1 ltr Kinley Packaged Water
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Jk Jeera Powder / Cumin Powder
• 45 g Snapin Cinnamon Powder
• 1 kg Akar Powder Salt

Instructions

1. 1. Bring 1 1/2 cups of water to a boil in a small saucepan. Add a pinch of salt, stir in 3/4 cup quinoa, reduce the heat to the lowest simmer, and cook for 12-15 minutes or until the water is absorbed. Cover the quinoa and let it sit for 5 minutes.
2. 2. While the quinoa cooks, chop 1 cup of cherry tomatoes into small pieces. If the tomatoes are very juicy, let them drain in a colander.
3. 3. After the quinoa has rested, transfer it to a large salad bowl and let it cool to room temperature for 20-30 minutes.
4. 4. While the quinoa cools, peel 1/2 cup of cucumber, remove the seeds if they are large, and chop into 1/2-inch pieces. Wash 1/2 cup of parsley and 1/4-1/2 cup of fresh mint, spin dry or pat dry with paper towels, and finely chop them.
5. 5. In a small bowl, whisk together 1/4 cup olive oil, 1/4 teaspoon ground cumin, a pinch of ground cinnamon, and 1/2 teaspoon salt to combine.
6. 6. Once the quinoa has cooled, stir in the chopped cucumber, drained cherry tomatoes, and parsley. Add 4-5 tablespoons of the olive oil mixture and mix well. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to blend.
7. 7. Before serving, remove the salad from the refrigerator and let it come to room temperature. Stir in the chopped mint and taste the salad, adding more of the olive oil mixture if needed. Serve immediately.