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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The classic Middle Eastern salad gets an of-the-moment upgrade with the it grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side. Ingredients:
1 cup quinoa, rinsed well |
1/2 teaspoon kosher salt plus more |
2 tablespoon fresh lemon juice |
1 garlic clove, minced |
1/2 cup extra-virgin olive oil |
freshly ground black pepper |
1 large english hothouse cucumber or 2 persian cucumbers, cut into 1/4 pieces |
1 pint cherry tomatoes, halved |
2/3 cup chopped flat-leaf parsley |
1/2 cup chopped fresh mint |
2 scallions, thinly sliced |
Directions:
1. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
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