Toasted quinoa salad with lemon and herbs
5
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Pair this lemony, spring-inspired grain salad with grilled chicken or fish. Since the salad tastes better the longer it sits, feel free to whip it up for picnics or parties too.
Ingredients
Olive oil
2 tsp, divided
Uncooked quinoa
10 oz
Celery
2 rib(s), medium, finely chopped
Cucumber
1 medium, finely chopped
Fresh watercress
1 cup(s), chopped
Fresh parsley
¼ cup(s), chopped
Fresh thyme
1 Tbsp, chopped
Lemon zest
2 tsp
Fresh lemon juice
¼ cup(s)
Kosher salt
¾ tsp
Instructions
1
In a medium saucepan, heat 1 tsp oil on medium. Add the quinoa and toast until fragrant, about 5 minutes, stirring often. Add 1¼ cups water. Cover and reduce heat to low. Cook for 15 minutes.
2
Transfer the quinoa to a large bowl. Add the celery, cucumber, watercress, parsley, thyme, lemon zest and juice, salt, and remaining 1 tsp oil. Let the salad sit for at least 15 minutes or up to 1 hour to allow the flavors to combine. Serve at room temperature.
3
Serving size: about 1 cup
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