A refreshing and nutritious Mediterranean-inspired quinoa salad, perfect for any occasion.
Rinse the quinoa under cold water to remove any bitterness.
Rinsing quinoa helps remove its natural coating, which can taste bitter.
In a saucepan, combine the quinoa with two cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.
For added flavor, cook the quinoa in vegetable broth instead of water.
Spread the cooked quinoa on a flat dish to cool.
Spreading the quinoa out helps it cool faster and prevents clumping.
Chop the parsley, mint, and tomatoes into small pieces.
Use a sharp knife to ensure clean cuts and preserve the freshness of the herbs.
In a mixing bowl, combine the cooled quinoa, chopped parsley, mint, tomatoes, and arugula.
Gently toss the ingredients to avoid bruising the herbs.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Adjust the seasoning to taste, adding more lemon juice for extra tang.
Pour the dressing over the salad and toss to combine.
Ensure the dressing is evenly distributed for consistent flavor.
Serve the salad immediately or chill in the refrigerator for 15 minutes before serving.
Chilling the salad enhances the flavors and makes it more refreshing.
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