Cucumber, Tomato, and Quinoa Salad
A vibrant quinoa salad with fresh cucumber, tomatoes, parsley, hazelnuts, and figs, tossed in a citrusy vinaigrette for a perfect light meal or side dish.
Equipment
- medium-size saucepan
- Colander
- Knife for chopping
- Cutting board
Ingredients
- 4 cups 940 ml water
- 1 cup 170 g uncooked quinoa
- ½ cup 50 g finely chopped scallion
- 2 cloves garlic grated
- 1 English cucumber peeled and thinly sliced
- 4 Roma tomatoes diced
- 1 cup 60 g chopped fresh curly parsley
- ½ cup 47 g toasted hazelnuts, halved
- 6 dried figs coarsely chopped
- 3 tablespoons 45 ml extra-virgin olive oil
- 2 tablespoons 30 ml white balsamic vinegar
- ¼ cup 60 ml fresh lemon juice
- 2 teaspoons orange zest
- ½ teaspoon dried sage
- ½ teaspoon celery seeds
- ¼ teaspoon dried marjoram
- 3 tablespoons 24 g nutritional yeast (optional)
- ¼ teaspoon ground black pepper to taste
- ¼ teaspoon fine sea salt to taste
Instructions
- If desired, sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour to draw out excess liquid.
- Rinse and drain well.
- In a medium-size saucepan, bring the water to a boil.
- Add the quinoa and cook over medium heat for 10 minutes, or until the quinoa’s tails pop up.
- Drain and set aside to cool.
- In a large mixing bowl, combine the scallions, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, nutritional yeast (if using), black pepper, and salt.
- Gently stir in the cooled quinoa until evenly combined.
- Serve chilled for best flavor.
Notes / Tips / Wine Advice:
Serving Tip:
Serve as a light main dish or a side at barbecues or picnics. Garnish with extra parsley or orange zest for a fresh presentation.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Rosé to complement the citrus and fig notes.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 9 g | Fiber: 6 g | Sugar: 8 g | Salt: 0.4 mg
