Tomato and Cucumber Quinoa Salad

Ingredients

• Quinoa (1 cup, rinsed)
• Water (2 cups)
• Tomatoes (2 cups, diced)
• Cucumber (1 large, diced)
• Red onion (1/2 cup, thinly sliced)
• Fresh parsley (1/4 cup, chopped)
• Lemon juice (3 tablespoons)
• Olive oil (2 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. Rinse the quinoa under cold water to remove any bitterness. This step is crucial for achieving a light and fluffy texture.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
3. Once cooked, remove the saucepan from heat and let the quinoa cool for about 10 minutes. Fluff the quinoa with a fork to separate the grains.
4. In a large mixing bowl, combine the cooled quinoa, diced tomatoes, diced cucumber, sliced red onion, and chopped parsley. Gently toss to mix the ingredients evenly.
5. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create a zesty dressing.
6. Pour the dressing over the quinoa salad and toss gently to coat all the ingredients with the dressing.
7. For the best flavor, refrigerate the salad for at least 30 minutes before serving, allowing the ingredients to meld together beautifully.
8. Serve the salad chilled, garnished with additional parsley if desired, and enjoy the burst of fresh flavors!