Perfect for a picnic or barbecue accompaniment this is a simple and light summer salad. Lemon juice is added both to the pot and as dressing to give it a real zing. The recipe below easily serves 2 or scale it up for a crowd. Quinoa expands like gangbusters in the pot so 2 cups of quinoa to 4 cups water would feed an army.
Quinoa Salad with Cucumber Celery Scallion + Parsley
Serves 2 | Prep + cook time 20 mins
- 1/2 cup quinoa
- 1 cup boiling water
- 1/2 lemon
- 2 scallions
- 1 stalk of celery
- 1/2 cucumber
- handful fresh parsley
- olive oil
- salt + pepper
- Add the quinoa, water and squeeze of lemon juice to a medium pot. Cover and bring to a rolling boil before reducing the heat to a simmer (the lowest flame or setting your stove goes to) and let it hand out for 20 mins. After the time, turn the heat off but keep the lid on until you’re ready to use it. If you are serving this at room temperature then allow it to cool covered.
- As it’s cooking, prep your mix-ins by roughly chopping the parsley, quartering and dicing the cucumber and celery, and thinly chopping the scallion.
- Mix everything in, season to taste with salt and pepper and dress with a generous glug of olive oil and the additional lemon juice. Adjust the lemon juice and add more if you want, as well as zesting half a lemon into the salad too.