This cool salad is a classic Middle Eastern dish and a perfect mix for summer. The original version is with bulghar wheat, but since I go on a gluten-free diet 95% of time, this one is made with quinoa! This amazing grain is considered a superfood because quinoa is a carb but also loaded with protein. PERFECT! Making a great main course for vegetarians too.
Let’s do it!
1 cup quinoa, rinsed well
1/2 teaspoon pink Himalayan salt
1/2 cup extra-virgin olive oil
2 tablespoon fresh lemon juice
1 garlic clove, minced
½ onion, thinly sliced
1 large cucumber, cut into 1/4" pieces
2 cups cherry tomatoes cut into half
1/2 cup chopped fresh mint
How to make:
Cook the quinoa the way is shown on the packing. When is ready, fluff with a fork.
While the quinoa is cooking, mix together the lemon juice and garlic in a small bowl. After, add the olive oil and season taste with salt and pepper.
In a large bowl, add the cooked quinoa and add 1/3 dressing and mix well. After, add the cucumber, tomatoes, mint and onion*.
Drizzle remaining dressing over and mix well. Check the salt and pepper and it is done! Keep in the fridge. ;)
*I can’t have raw onion because I do not digest it well. In my case I always cook the onion for about 7 minutes with olive oil. But if it is not your case, you can use it raw.