Salads and appetizers
ChefAmal Khidr
Easy Quinoa Salad
Quinoa salad — a recently popular salad thanks to quinoa's many benefits. A nutritious, refreshing salad that can stand in for a full meal.
Quinoa salad — very healthy, nutritious, and delicious
Ingredients
Start here, then move straight into the method.
- 4 tablespoons quinoa (grains), rinsed
- 1/4 cup red onion, chopped
- 1/4 cup cucumber, diced
- 1/4 cup tomato, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup celery, sliced
- 1/4 cup parsley, chopped
- 1/4 cup mango — optional, diced
- 1/4 cup feta cheese, cubed or crumbled
- 1/2 cup avocado, diced
- A pinch of salt
- A pinch of black pepper
- A pinch of ground cumin
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 1 tablespoon olive oil
- 1 teaspoon sugar or honey — optional
- Water for cooking the quinoa
Method
Follow the cooking sequence without leaving the page.
- In a pot, place the rinsed quinoa and add enough water to cover the grains by about 1.5 cm (about 1/2 inch).
- Add a pinch of salt. After it comes to a boil, reduce the heat, cover the pot, and simmer gently for 18 minutes.Timers: 18 min
- When the time is up, drain any excess water and set the quinoa aside to cool.
- Meanwhile, finely chop the vegetables into small cubes.
- Add the feta cheese cubes to the vegetables and quinoa, then gently toss to combine.
- Prepare the dressing by mixing the olive oil, salt, black pepper, and cumin with the orange juice, lemon juice, and honey (or sugar).
- Pour the dressing over the salad and gently toss again.
- Serve the quinoa salad chilled.
- For more of Amal's tasty vegetarian recipes, see Monk's Eggplant
Recipe tags
Salads and appetizersInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Monk's Eggplant
