This salad recipe is refreshing and delicious. Adding chopped cucumber, onion , lettuce and pomegranate makes it crispy. This salad is best lunch, dinner and picnics too. Its a vegan, gluten free recipe!
Preparation time : 10 minutes
Cooking time : 15 minutes ( to cook quinoa)
Quinoa – 1 cup
Water – 2 cups
Cucumber – 1 medium, finely chopped
Onion – 1 small, finely chopped
Parsley/ coriander leaves – few, finely chopped
Pomegranate – half,
Lettuce – few, finely chopped ( optional )
Boiled chick peas – 1/2 cup ( optional)
For dressing :
Olive oil – 2 tablespoon
Lemon – 1
Pepper – 1 tablespoon, freshly ground
Salt- 1 teaspoon
Wash and rinse the quinoa. In a saucepan, add quinoa and 2 cups water. Bring the mixture to boil over medium- high heat. Then cover and cook on low heat , until the quinoa absorbs all water, around 15 minutes. switch off the flame. Let it cool.
Meanwhile, In a large bowl, add chopped onions, cucumber, parsley, chickpeas, lettuce, pomegranate.
In a small bowl, add oil, pepper, salt and lemon juice. Whisk together. dressing is ready.
When the quinoa cools down, add it to the large bowl. Drizzle the dressing to this mixture and toss well. Let the salad rest for 5 to 10 minutes to get the best results.
You can also cook and keep the quinoa beforehand.
This salad can be refrigerated for couple of days. Serve it cold or at room temperature.
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