The vegetable and herb part of the salad is one of my favourite combos - very tabbouleh-esque. I make this salad when I have a garden full of fresh herbs and smiling jar of quinoa in my pantry.
Quinoa Salad with Cucumber and Herbs
For the Salad:
1 cup white quinoa
3 Lebanese cucumbers, cut into fat matchsticks
a handful of basil leaves, finely chopped
a handful of mint leaves, finely chopped
a handful of parsley leaves, picked
2 medium tomatoes, finely diced
3 spring onions, finely sliced
2 handfuls of green olives, halved
zest of 1/2 lemon
For the Dressing:
2 cloves garlic, crushed
2 tablespoon lemon juice
pinch of sugar
6 tablespoons extra virgin olive oil
2 teaspoon ground coriander
sea salt flakes
freshly ground black pepper
Make the Salad:
Toast the quinoa in a dry frying pan for 2-3 minutes until it starts to pop. Put it in a sieve and rinse it well under cold water. Put it in a saucepan with 3 cups of cold water, bring it to a boil, reduce the heat and let it simmer for about 15 minutes, or until all the water is absorbed. Cool.
Place the cooled quinoa into a serving dish. Top with the cucumber, basil, mint, parsley, spring onions, olives and finally the tomatoes. Pour the dressing over the salad and top with the lemon zest.
Make the Dressing:
Put all the dressing ingredients into a small bowl and whisk well.