Lebanese Quinoa Salad
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
2 people
-
Calories
736 kcal
-
Cuisine
International
Lebanese Quinoa Salad
Description
The salad begins by cooking quinoa until tender and fluffy, then cooling it before mixing in finely chopped vegetables and fresh herbs including parsley, cilantro, and mint. Corn kernels and scallions add sweetness and mild onion flavor. A simple dressing of olive oil, balsamic vinegar, and lemon juice ties the ingredients together with a tangy finish.
The herbs provide fresh, aromatic notes typical of Lebanese cuisine, complementing the nutty quinoa and crisp vegetables. The mixture can be served chilled, offering a cooling effect with varied textures from soft quinoa to crunchy vegetables.
This salad works well as a side dish alongside grilled meats or as a vegetarian main course. Optionally, boiled eggs are added as a protein component and garnish. Preparing quinoa in advance helps improve texture and ease of assembly.
To enhance flavor, toasting quinoa before cooking is recommended. Refrigerating the salad for a few hours after preparation allows the flavors to meld nicely, improving taste.
Ingredients
- 185 g quinoa 1 cup, white
- 350 ml water 1½ cups, vegetable or chicken broth may be used
- 1 medium red onion diced
- 1 medium tomato diced
- 3 tablespoons parsley finely chopped, fresh
- 3 tablespoons cilantro coriander) roughly chopped, fresh
- 10 leaves mint fresh, roughly chopped
- 175 g corn 1 cup
- 2 scallions (spring onions) chop the bulbs and stalks finely
- ½ teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 egg optional, cut into wedges, boiled
Instructions
- Rinse 185 g white quinoa well under cold water in a fine mesh strainer.
- In a small saucepan add quinoa and ½ teaspoon salt to 350 ml water and bring to a boil.
- Stir and bring to a boil, then turn down the heat and cover. Allow to simmer for 15 minutes.
- When liquid is absorbed, remove from heat and spread onto a large plate to cool, then fluff with a fork.
- Once cool, transfer to a mixing bowl and mix in 1 medium red onion, 1 medium tomato , 3 tablespoons fresh parsley, 3 tablespoons fresh cilantro, 10 leaves mint, 175 g corn, 2 scallions, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice.
- Chill and serve with 2 boiled eggs wedges.
Notes
- Toasting quinoa before cooking adds a nutty flavor to the salad.
- Cooking quinoa in advance and allowing it to dry improves salad texture.
- Chilling the salad for a few hours before serving enhances the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 89g | 30% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 187mg | 62% |
| Sodium | 671mg | 28% |
| Potassium | 1089mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 1693IU | 34% |
| Vitamin C | 31mg | 34% |
| Calcium | 116mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
