Ingredients:

  • 1 cup (170g) uncooked white quinoa
  • 2 cups (480ml) water
  • 1/2 tsp (3g) salt
  • 1 English cucumber, diced (150g)
  • 1 red bell pepper, diced (150g)
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (60g) fresh parsley, chopped
  • 1/4 cup (30g) fresh cilantro, chopped
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) lemon zest
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds.
  2. Combine rinsed quinoa, water, and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  3. Spread the cooked quinoa across a large baking sheet or wide plate and let it cool to room temperature for 5-10 minutes.
  4. In a large mixing bowl, combine the cooled quinoa with diced cucumber, red bell pepper, red onion, parsley, and cilantro.
  5. Whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until emulsified.
  6. Pour the dressing over the quinoa mixture and toss until evenly coated.