Zesty Quinoa Salad

Zesty Quinoa Salad in a white bowl with spoon; halved lemon to the side

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5 from 3 votes

Course: salad, side dish

Servings: side dish servings

Calories: 115kcal

Author: Judy DeLorenzo

Equipment

2-quart covered saucepan
mesh strainer
serving bowl

Ingredients

1 cup dry quinoa, rinsed and drained
2 cups chopped grape tomatoes
2 cup chopped cucumber
2 cups chopped cilantro
1/2 cup chopped radishes
2 (or more) jalapeno peppers, diced small
8 Kalamata or black olives, quartered
1/2 teaspoon Himalayan sea salt
1/2 teaspoon cumin powder
1 Tablespoon olive oil
2 Tablespoons freshly squeezed lime or lemon juice

Instructions

Cook the quinoa using the "Pasta Method."
Pour the cooked quinoa into a fine mesh strainer. Set it aside to cool and continue draining while you prepare the vegetables. Stir the quinoa with a wooden spoon or soft spatula periodically to release steam and help it cool down.
Put the fully cooled quinoa and chopped vegetables into a serving bowl. Sprinkle with the salt and cumin, then drizzle with the olive oil and lime/lemon juice. Stir well and let marinade for at least 10 minutes before serving.

Notes

This recipe is absolutely heavenly when prepared with high quality, sweet and a bit syrupy, balsamic vinegar. Simply eliminate the lime/lemon juice and substitute with an equal amount (or more) of balsamic.

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