This salad is undoubtedly among my top choices to prepare throughout the entire year, and I find myself returning to it time and again for various occasions.
I particularly love making it during the summer months when the heat can be quite overwhelming. The salad's refreshing qualities make it the perfect dish to enjoy on a hot day, as it provides a delightful crunch that invigorates the senses. Each bite is a burst of flavor, combining fresh, crisp vegetables that not only tantalize the taste buds but also offer a vibrant visual appeal. The combination of colors and textures in this salad is truly a feast for the eyes. Most importantly, it is extremely easy to prepare, which is a significant advantage for anyone looking to whip up a quick meal without spending hours in the kitchen.
With just a few simple ingredients and minimal preparation time, I can create a delicious and nutritious dish that satisfies my cravings and keeps me feeling light and energized. Whether served as a side dish at a barbecue or as a main course for a light lunch, this salad never fails to impress and is a staple in my culinary repertoire.
If you have some cooked quinoa in the fridge, this salad is perfect for using it up. You'll need approximately 2 ½ to 3 cups of cooked quinoa, along with a fresh cucumber, cherry tomatoes, scallions, chickpeas, fresh parsley, and a dressing made of olive oil and lemon (known in Greece as Ladolemono), seasoned with chopped or minced garlic, mustard, or herbs of your choice.
If you like, you can substitute tomatoes with chopped peppers of your choice or use both tomatoes and peppers.
Recipe Ingredients:
1 cup uncooked quinoa (I normally use the 3 colored quinoa), rinsed in a
fine-mesh colander
2 cups of water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
Cherry tomatoes, sliced or chopped, to taste
¾ cup sliced scallions
1 cup finely chopped flat-leaf parsley, to taste
Optional: Crumbled Feta Cheese for topping as well as Sunflower seeds or other seeds of choice.
Dressing:
¼ cup olive oil
¼ - ½ cup freshly squeezed lemon juice
1 tablespoon wine vinegar of choice
1 garlic pressed or minced (optional) or strong Dijon mustard, to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
Preparation Method:
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water. This will take about 15 minutes.
Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the chickpeas, cucumber, sliced scallions, sliced or chopped tomatoes (and/or chopped peppers) as well as the chopped parsley. Set aside.
Make the dressing: In a small bowl, combine the olive oil, lemon juice, vinegar, garlic (or Dijon mustard) and salt. Whisk until well blended and then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing over the top. Toss mixture until it is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary.
For the best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad is also great served in jars which makes it also a perfect pic for a picnic.
Please note that this salad can be refrigerated for 2-3 days . . . and can be served chilled or at room temperature.
Until soon again!
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