Quinoa Salad
This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, or crispy ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge. Quinoa is one of the healthiest grains you can eat. Loaded with protein, fiber, vitamins and minerals, it is highly nutritious and combines well with any flavor profile.
Makes: 4 servings
Time to cook: 15 minutes
Ingredients
1 small garlic clove
2 lemons
¼ cup extra-virgin olive oil, plus more as needed
Salt and black pepper
3 cups cooked quinoa, cold or at room temperature
2 mini seedless or Persian cucumbers, cut into bite-sized pieces
1 bell pepper, any color, seeded and cut into bite-sized pieces
1 cup finely chopped parsley leaves and stems (see Tip)
½ cup green olives, such as Castelvetrano or Cerignola, pitted and halved
Cooking Instructions
1. In a large bowl, finely grate the garlic clove. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil, season with salt and pepper and stir to combine.
2. Stir in the quinoa, cucumbers, bell pepper, parsley and olives. Taste and adjust seasonings with salt (if bland), black pepper (if mild), olive oil (if too puckery) and lemon juice (if it needs a punch).
TIP:
The quickest way to chop a lot of parsley is to fold a small bunch in half so the leaves are under the stems. Hold onto the bunch with your non-dominant hand and finely slice the leaves and stems. Parsley stems are crunchy and concentrated with flavor; be sure to use them in your salad.
Nutrition Per Serving
343 calories; 19grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 699 milligrams sodium.
Recipe by Ali Slagle, NY Times Cooking
