Quinoa Salad

Ingredients

• 1 cup quinoa – rinsed
• 2 cups water
• 1 tsp kosher salt
• 0.25 cup lemon juice – freshly squeezed
• 1 clove garlic – minced
• 0.25 tsp black pepper – freshly ground
• 0.25 cup extra-virgin olive oil
• 1.5 cups cucumber – small dice
• 1.5 cups cherry tomatoes – halved
• 0.5 cup red onion – finely chopped
• 0.5 cup fresh parsley – finely chopped

Instructions

1. Rinse the quinoa in a fine-mesh sieve until the water runs clear, then drain well.
2. Toast the drained quinoa in a medium saucepan over medium heat, stirring, until dry and nutty, 2–3 minutes.
3. Add the water and 0.5 tsp kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes.
4. Spread the quinoa on a baking sheet to cool until just warm, 10–15 minutes, then transfer to a large bowl.
5. In a small bowl, whisk the lemon juice, garlic, remaining 0.5 tsp kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified.
6. Add the cucumber, cherry tomatoes, red onion, and parsley to the cooled quinoa. Pour over the dressing and toss to coat evenly. Taste and adjust seasoning, then serve at room temperature or chilled.