Fresh Herb Quinoa Salad

Quinoa grains that pop under the tooth, mixed with the crunch of raw vegetables. Sharp lemon acidity and the scent of chopped herbs wake up the dish for a clean, precise meal.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 591
• Protein: 21 g
• Carbs: 69 g
• Fat: 22 g

Ingredients

• 250 g Quinoa ( raw )
• 1 piece Cucumber ( brunoise )
• 1 piece Red bell pepper ( brunoise )
• 200 g Solanum lycopersicum esculentum M. ( halved )
• 1 piece Red onion ( finely diced )
• 200 g Chickpea ( cooked and drained )
• 0.5 piece Flat-leaf parsley ( chopped )
• 0.5 piece Mint fresh ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Rinsing and cooking

   Rinse the quinoa thoroughly in cold water to remove bitterness. Plunge into twice its volume of boiling salted water. Cook until the small white germ detaches from the grain and the water is absorbed.

2. Cooling

   Spread the cooked quinoa on a tray to stop the cooking process and cool it quickly. The grains must remain distinct and not stick together.

3. Cutting the vegetables

   Dice the cucumber, red pepper, and onion into a regular brunoise. Halve the cherry tomatoes. Uniform cutting ensures a consistent mouthfeel.

4. Preparing the dressing

   Finely chop the flat parsley and mint. In a bowl, emulsify the olive oil with lemon juice and red wine vinegar. Season generously with salt and pepper.

5. Final mixing

   Combine the quinoa, vegetables, and chickpeas in a large bowl. Pour the dressing and mix gently. The quinoa should be shiny, coated by the seasoning.

Chef's tips

• Do not overcook the quinoa; it should maintain a slight resistance to the bite.
• Season while the quinoa is still warm so it absorbs the flavors better.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.