A refreshing and vibrant Mediterranean-inspired quinoa salad, perfect for a light meal or a side dish.
Rinse the quinoa thoroughly under cold water using a fine mesh strainer.
Rinsing quinoa removes its natural coating, which can have a bitter taste.
In a medium saucepan, bring the water to a boil, then add the quinoa.
Adding quinoa to boiling water helps it cook evenly.
Reduce the heat to low, cover the saucepan, and let the quinoa simmer until the water is absorbed, about 15 minutes.
Avoid lifting the lid during cooking to ensure even steaming.
Remove the saucepan from heat and let the quinoa cool to room temperature.
Spread the quinoa on a plate to cool it faster.
Dice the tomato, cucumber, and red onion into small pieces.
Uniformly sized pieces ensure even distribution in the salad.
Chop the parsley and mint finely.
Use a sharp knife to avoid bruising the herbs.
In a mixing bowl, whisk together the olive oil, juice of the lemon, minced garlic, sea salt, and black pepper.
Adjust the seasoning to taste for a balanced flavor.
Combine the cooled quinoa, diced vegetables, and chopped herbs in a large bowl.
Toss gently to avoid mashing the ingredients.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for a few minutes to absorb the flavors.
Serve the salad chilled or at room temperature.
Garnish with extra herbs or a lemon wedge for presentation.
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