Ingredients
- 2 cups vegetable broth
- 1 cup quinoa
- 1 cucumber, chopped
- 2 tomatoes, chopped
- ½ cup fresh parsley, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh mint
- 2 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon salt, or to taste
Why This Recipe Is A Must Try
This salad is fresh, healthy, and packed with vibrant flavors. It’s a great way to enjoy a nutritious meal that feels light but satisfying. Plus, it’s easy to customize with your favorite veggies and herbs.
Expert Cooking Tips
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Let the quinoa cool completely before mixing to keep the salad fresh and crunchy.
- Chop herbs finely to release their full aroma and flavor.
- Let the quinoa cool completely before mixing to keep the salad fresh and crunchy.
- Chop herbs finely to release their full aroma and flavor.
Directions
Bring the broth and quinoa to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pan, and let it simmer until the quinoa is tender and all the liquid is absorbed—this usually takes about 15 minutes. While the quinoa is cooking, chop up the cucumber, tomatoes, parsley, green onions, mint, and garlic, then toss them all together in a big bowl. When the quinoa is ready and has cooled a bit, add it to the veggies along with the olive oil, lemon juice, and a pinch of salt. Give everything a good mix to combine all those flavors. Cover the bowl with plastic wrap and pop it in the fridge for at least an hour—that way, the salad has time to soak up all the deliciousness before you dig in.
Serving Ideas To Try
Serve this salad chilled or at room temperature. It pairs well with grilled chicken, falafel, or roasted vegetables. Add a dollop of Greek yogurt or a drizzle of tahini for extra creaminess.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain the salad’s crisp texture. Give it a good stir before serving again.
