Make-ahead quinoa salad with cucumber, tomato, and herbs
Discover a flavorful make-ahead quinoa salad bursting with fresh cucumber, juicy tomato, and aromatic herbs. Perfect for a healthy meal prep option!
Ingredients:
- 1 cup quinoa
- 1 pint grape tomatoes, split into quarters
- 1 large cucumber, seeds removed, cut into 1/2-inch pieces
- Kosher salt
- 2 small shallots, minced
- 1/2 cup roughly chopped flat-leaf parsley leaves
- 1/4 cup roughly chopped fresh mint leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
Instructions:
- Cook quinoa in a small saucepan by combining it with 2 cups of water. Once it starts boiling, stir it, then lower the heat, cover the pan, and let it cook for 7 minutes. Turn off the heat and allow it to sit until the water is completely absorbed, about 5 minutes. Next, place the quinoa in a fine-mesh strainer, rinse it under cold water until cool, and let it drain for 10 minutes.
- While the quinoa is cooking, mix the tomatoes and cucumbers in a colander over the sink. Season them with salt, mix well, and let them drain in the sink until you're ready to mix them with the quinoa.
- In a large bowl, combine the cooked and drained quinoa with the tomatoes, cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season with salt and pepper according to your preference. Serve the salad immediately, or for better flavor, let it sit in the refrigerator in a sealed container overnight. The salad will stay fresh in a sealed container in the refrigerator for up to 5 days.
Summary:
- Calories: 1412 kcal
- Fat: 79 g
- Protein: 33 g
- Carbs: 151 g
- Potassium: 2696 mg
- Magnesium: 459 mg