Herbed Quinoa Salad

You will need (serves 4–6)

• 1 cup quinoa (any colour, rinsed)

• 2 cups water or vegetable stock

• 1–2 garlic cloves, finely minced

• 1 small cucumber, diced

• 1 small red capsicum (bell pepper), diced

• 1 cup cherry tomatoes, halved

• ½ small red onion, finely diced (optional)

• ½ cup chopped fresh parsley

• ¼ cup chopped fresh mint

• Juice of 1–2 lemons (adjust to taste)

• 3 tbsp extra-virgin olive oil

• Sea salt & black pepper, to taste

• Optional: toasted pine nuts or slivered almonds for crunch

Method

1. Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water/stock. Bring to a boil, then reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

2. Prepare the dressing: In a small bowl, whisk together minced garlic, lemon juice, olive oil, salt, and pepper.

3. Combine the salad: In a large bowl, combine cooked quinoa, cucumber, capsicum, cherry tomatoes, red onion, parsley, and mint. Pour over the dressing and toss gently until everything is coated.

4. Optional crunch: Sprinkle toasted pine nuts or almonds on top for texture.

5. Serve: Best served fresh at room temperature or slightly chilled. Perfect as a side for your Mediterranean tart, grilled corn, or even a summer BBQ.

Mindful Moment

Notice the colours of the vegetables and herbs, the textures of quinoa, and the freshness of the lemony dressing. Take a slow breath, and appreciate this moment of preparation — it’s not just a salad, it’s a celebration of summer abundance.