Lemon Garlic Quinoa Salad

Name: Lemon Garlic Quinoa Salad
Cook time: 18 min
Yield: 4 servings
Ingredients: 180 g quinoa, rinsed; 480 ml water; 2 g fine salt for cooking quinoa; 150 g cucumber small dice; 150 g cherry tomatoes halved; 15 g flat-leaf parsley finely chopped; 8 g fresh dill finely chopped; 40 g scallions thinly sliced; 30 ml olive oil; 45 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 2 clove garlic microplaned or finely grated; 1 g black pepper freshly ground; 1 g fine salt for dressing and finishing; 60 g feta cheese crumbled

A chilled quinoa side salad with cucumber, cherry tomatoes, parsley, and dill in a lemon-garlic vinaigrette. The grains are cooked until just tender, then cooled and tossed so the vegetables stay crisp and the herbs stay fresh.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

180 g quinoa, rinsed
480 ml water
2 g fine salt for cooking quinoa
150 g cucumber small dice
150 g cherry tomatoes halved
15 g flat-leaf parsley finely chopped
8 g fresh dill finely chopped
40 g scallions thinly sliced
30 ml olive oil
45 ml lemon juice freshly squeezed
2 g lemon zest finely grated
2 clove garlic microplaned or finely grated
1 g black pepper freshly ground
1 g fine salt for dressing and finishing
60 g feta cheese crumbled

Instructions

Rinse the quinoa in a fine-mesh strainer until the water runs mostly clear. Combine the quinoa, water, and 2 g salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer until the grains are tender and the little germ rings have opened, about 15 minutes. The water is absorbed and the quinoa looks fluffy with visible spirals.
Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Uncover and fluff with a fork, then spread it in a bowl or on a tray for faster cooling while you prepare the vegetables. The quinoa is steam-dry, separate, and no longer hot to the touch.
In a large bowl, combine the cucumber, cherry tomatoes, parsley, dill, and scallions. The vegetables and herbs are evenly distributed in the bowl.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, black pepper, and 1 g salt until emulsified. The dressing looks glossy and slightly thickened.
Add the cooled quinoa to the vegetables, pour over the dressing, and toss thoroughly. If using feta, fold it in gently at the end so some crumbles stay intact. The salad is evenly coated and tastes bright, savory, and balanced; the quinoa remains separate rather than clumpy.
Taste and adjust only with the ingredients already listed if needed, then serve slightly cool or at room temperature. The salad holds together loosely and the herbs remain fresh and fragrant.