This is a simple, gluten-free variation on the classic Middle Eastern salad. So light and refreshing and a cinch to make.
1 to 1-1/2 cups of cooked quinoa (from 1/2 cup dry)
1 cup of quartered cherry tomatoes
1 cup diced cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
Dressing:
2 tbsp extra virgin olive oil
1/4 cup lemon juice
2 cloves minced garlic
salt and pepper to taste
Whisk together dressing ingredients in a small bowl, and set aside. Combine the rest of the ingredients in a medium salad bowl and mix well. Add dressing ingredients and mix gently to cover. Let sit for 30 minutes to 1 hour before serving. Just before serving, fluff gently to stir through any dressing that may have settled to the bottom of the bowl. Best served at room temperature. Serves 4
Copyright © Cathy Russell
- 1 to 1-1/2 cups of cooked quinoa (from ½ cup dry)
- 1 cup of quartered cherry tomatoes
- 1 cup diced cucumber
- ½ cup chopped fresh parsley
- ½ cup chopped fresh mint
- Dressing:
- 2 tbsp extra virgin olive oil
- ¼ cup lemon juice
- 2 cloves minced garlic
- salt and pepper to taste
- Whisk together dressing ingredients in a small bowl, and set aside.
- Combine the rest of the ingredients in a medium salad bowl and mix well.
- Add dressing ingredients and mix gently to cover.
- Let sit for 30 minutes to 1 hour before serving.
- Just before serving, fluff gently to stir through any dressing that may have settled to the bottom of the bowl. Best served at room temperature.