Salad

This International-style quinoa salad is a refreshing and hearty dish that brings together earthy grains with bright, zesty flavors. The base of fluffy quinoa is tossed with crisp diced cucumbers, juicy tomatoes, and sharp red onion for a delightful textural contrast. A dressing of canola oil, sesame oil, and fresh lime juice, seasoned with ground cumin, coats the ingredients perfectly, offering aromatic warmth and citrusy brightness. Finished with toasted sliced almonds and fresh parsley, this salad is both nutritious and satisfying. It is an excellent choice for a light lunch, a picnic side, or a healthy dinner companion. The flavors meld beautifully, making it a recipe you will return to again and again for its simplicity and robust taste.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 497.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This International-style quinoa salad is a refreshing and hearty dish that brings together earthy grains with bright, zesty flavors. The base of fluffy quinoa is tossed with crisp diced cucumbers, juicy tomatoes, and sharp red onion for a delightful textural contrast. A dressing of canola oil, sesame oil, and fresh lime juice, seasoned with ground cumin, coats the ingredients perfectly, offering aromatic warmth and citrusy brightness. Finished with toasted sliced almonds and fresh parsley, this salad is both nutritious and satisfying. It is an excellent choice for a light lunch, a picnic side, or a healthy dinner companion. The flavors meld beautifully, making it a recipe you will return to again and again for its simplicity and robust taste.

Ingredients

1 teaspoon Salt
1 1/4 Teaspoons ground cumin
1/3 cup Canola oil
2 Cups water
1 1/4 Cups quinoa
1 Pinch salt
2 Tomatoes, seeded and diced
1 Medium red onion, minced
1/2 Cucumber, diced
2 Tablespoons sliced almonds, toasted
2 Tablespoons chopped fresh parsley
1/4 cup Lime juice
2 Tablespoons sesame oil

Directions

1
Rinse 1 1/4 cups quinoa thoroughly under cold water using a fine-mesh strainer.
2
In a medium saucepan, bring 2 cups water and a pinch of salt to a boil.
3
Stir in the rinsed quinoa, return to a boil, then reduce heat to low and cover.
4
Simmer for 15 minutes, or until the water is absorbed and quinoa is tender.
5
Remove from heat, let stand covered for 5 minutes, then fluff with a fork and let cool completely.
6
While quinoa cools, whisk together 1/3 cup canola oil, 2 tablespoons sesame oil, 1/4 cup lime juice, 1 teaspoon salt, and 1 1/4 teaspoons ground cumin in a small bowl.
7
In a large serving bowl, combine the cooled quinoa, diced tomatoes, minced red onion, and diced cucumber.
8
Pour the dressing over the quinoa mixture and toss gently to coat evenly.
9
Fold in 2 tablespoons chopped fresh parsley and 2 tablespoons toasted sliced almonds.
10
Taste and adjust seasoning with additional salt or lime juice if needed before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 497.0kcal

% Daily Value *
Total Fat 44.3g69%
Saturated Fat 10.4g52%
Cholesterol 28.9mg10%
Sodium 102395.3mg4267%
Total Carbohydrate 25.0g9%
Dietary Fiber 4.4g18%
Sugars 3.5g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden before adding to the salad.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after chilling for an hour.

For a heartier meal, you can add chickpeas or black beans to the salad mixture.

Keywords: quinoa, salad, vegan, healthy, lunch, side dish, lime, cumin, almonds, parsley, cucumber, tomato, onion, dressing, sesame oil, canola oil, fresh herbs, grain bowl, summer salad, vegetarian

Read it online: https://www.chefs-mate.com/recipe/salad-122/