Herb-infused quinoa salad
This herb-infused quinoa salad not only celebrates the joy of growing herbs at home but also showcases how fresh, homegrown herbs can elevate the flavours of your dishes, promoting both culinary wellness and a connection to nature. Enjoy this delicious and nutritious meal!
For the salad:
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
For the lemon-herb dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup (for sweetness)
- Salt and pepper to taste
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
- In a large salad bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, and red onion.
- Prepare the lemon-herb dressing by whisking together the olive oil, lemon juice, minced garlic, honey or maple syrup (for sweetness), and season with salt and pepper.
- Drizzle the dressing over the quinoa and vegetable mixture and toss to combine.
- Gently fold in the fresh basil, mint, cilantro, and crumbled feta cheese (if you’re using it).
- Taste and adjust the seasoning with salt and pepper as needed.
- Let the salad sit in the refrigerator for about 30 minutes to allow the flavours to meld.
- Serve chilled as a refreshing and herb-infused vegetarian salad.
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
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