Lemon & Herb Quinoa Salad

A bright bowl of quinoa, cucumber and soft herbs, finished with lemon dressing.

Serves: 4
Prep: Approx. 15 minutes
Cook: Follow the quinoa pack; allow time to cool

A good quinoa salad should feel loose and fresh rather than wet or heavy. Let the cooked grains cool before adding the vegetables, and dress the salad shortly before serving so the cucumber keeps its bite.

Ingredients

• 200g quinoa
• 1 cucumber, diced
• 200g cherry tomatoes, halved
• 1 small bunch parsley, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and black pepper, to taste

Method

1. Prepare the vegetables

Wash the cucumber and tomatoes, then dry them so excess water does not dilute the dressing. Dice the cucumber into small, even pieces and halve the cherry tomatoes. Pick and finely chop the parsley, including any tender stems.

Keep the vegetables and parsley aside while you cook the quinoa; they will be folded in at the end rather than heated.

2. Cook the quinoa

Measure 200g quinoa and prepare it according to the directions on its pack, using the specified water quantity and cooking time. Check the grains towards the end: they should be tender, with the small germ beginning to curl away from the seed.

If water remains once the quinoa is cooked, drain it well. Avoid continuing to boil simply to remove extra liquid, as the grains can become soft.

3. Cool and loosen the grains

Transfer the cooked quinoa to a wide plate or shallow bowl and gently spread it out with a fork. Let the steam escape and allow the quinoa to cool before mixing in the vegetables.

Use a fork to separate any clumps. The aim is a light, loose base that will hold the lemon dressing without turning into a dense mixture.

4. Make the lemon dressing

Whisk together 2 tablespoons extra virgin olive oil and 2 tablespoons lemon juice in a small bowl. Add salt and black pepper to taste, then whisk again.

Taste the dressing before adding it. It should be lively enough to season the quinoa, but the lemon should not completely overwhelm the vegetables.

5. Toss gently and serve

Put the cooled quinoa, cucumber, tomatoes and parsley in a serving bowl. Pour over the dressing and fold everything together with a large spoon, lifting from the bottom so the grains are seasoned evenly.

Taste a spoonful containing both grains and vegetables, adjust the seasoning if needed, and serve. If preparing the components ahead, keep the dressing separate until you are ready to combine them.

From the pantry

• Quinoa
• Extra virgin olive oil