Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Salad
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ¼ cup red onion (chopped)
- ¼ cup black olives (sliced)
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
For the Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Sarbu Himalayan Pink Salt (adjust to taste)
- ½ tsp ground black pepper
- ½ tsp dried oregano
- 1 small garlic clove, minced
Instructions
Step 1: Cook the Quinoa
- First, rinse the quinoa thoroughly under running water.
- Next, add the quinoa and water to a saucepan.
- Bring the mixture to a boil. Then, reduce the heat to a gentle simmer.
- Cover the pan and cook for 15–18 minutes, or until the water is fully absorbed.
- Finally, fluff the quinoa with a fork and let it cool completely.
Step 2: Prepare the Vegetables
- Dice the cucumber and halve the cherry tomatoes.
- Chop the red onion and slice the olives.
- Finally, chop the fresh parsley and mint.
Step 3: Make the Dressing
In Add the olive oil, lemon juice, lemon zest, Sarbu Himalayan Pink Salt, black pepper, oregano, and minced garlic to a small bowl. Then, whisk everything together until smooth. After that, set the dressing aside while you prepare the salad.
Step 4: mix the salad
- To begin, place the cooled quinoa in a large mixing bowl.
- Add the cucumber, tomatoes, red onion, olives, parsley, and mint.
- Next, pour the prepared dressing over the salad.
- Then, gently toss everything together until evenly coated.
- Finally, fold in the feta cheese just before serving.
Serving Suggestions
- Enjoy this quinoa salad chilled or at room temperature.
- For a complete meal, pair it with grilled chicken, fish, tofu, or paneer.
- It also works well for lunch boxes, picnics, meal prep, or a light dinner.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 285 kcal |
| Protein | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Sodium | Varies with salt added |
Why Use Sarbu Himalayan Pink Salt?
Sarbu Himalayan Pink Salt brings out the fresh taste of the vegetables and herbs. It also adds a balanced salty flavor without overpowering the other ingredients. In addition, the fine salt crystals dissolve easily in the lemon and olive oil dressing. Therefore, it is a great choice for fresh salads and everyday recipes.
Tips
- Let the quinoa cool completely before mixing to keep the salad fresh and fluffy.
- Add chickpeas for extra protein and fiber.
- Swap feta with avocado for a dairy-free variation.
- Refrigerate for 20–30 minutes before serving to allow the flavors to meld.
- Garnish with toasted pumpkin or sunflower seeds for extra crunch.
