Quinoa Salad

1. Preparation

Rinse 1 cup of quinoa under cold water using a fine mesh strainer until water runs clear. This helps remove the bitter saponins.

Chop 1 cucumber, 1 bell pepper, and 1 cup of cherry tomatoes into bite-sized pieces.

Finely chop 1/4 of a red onion and 1/4 cup of fresh parsley.

In a small bowl, squeeze the juice of 1 lemon and measure out 1/4 cup of olive oil. Prepare salt and pepper for seasoning.

2. Cooking

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and water is absorbed.

Remove the pan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork.

In a large bowl, combine the cooked quinoa, chopped cucumber, bell pepper, cherry tomatoes, red onion, and parsley.

In the small bowl with the lemon juice, whisk in the olive oil, and season with salt and pepper to taste. Mix well.

Pour the dressing over the salad and toss gently until everything is evenly coated.

3. Serving

Taste the salad and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.