Quinoa texture: Properly cooked quinoa should be tender, with the tiny white germ visible around the grains. If water remains after cooking, drain it before cooling to prevent a watery salad. Vegetable size: Dice the tomatoes, cucumbers, and bell pepper into small, similar-sized pieces. Large vegetable chunks change the texture and make the quinoa harder to distribute evenly. Choose firm cucumbers: Persian cucumbers work particularly well because they have thin skins and relatively few seeds. English cucumber is a suitable alternative; remove some of the watery seed center if necessary. Prevent excess moisture: Tomatoes release liquid after being salted. For a salad that will be served later, keep the dressing separate and combine everything shortly before serving. Adjust the lemon flavor: Start with 2 tablespoons of lemon juice and increase gradually if you prefer a sharper dressing. Fresh lemon juice provides a brighter flavor than bottled juice. Make-ahead and storage: Cook the quinoa up to 2 days ahead and refrigerate it in a covered container. Store the finished salad refrigerated for up to 3 days, although the vegetables will gradually soften and release moisture.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Quinoa mix with Israeli salad
Ingredients
Equipment
Cooking Instructions
- Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water.
- Rub the grains gently with your fingers while rinsing to help remove any remaining natural saponins, which can contribute a bitter flavor.
- Drain well.
- Combine the rinsed quinoa, water, and ¼ teaspoon salt in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for approximately 12–15 minutes, until the water is absorbed and the quinoa is tender.
- Remove the saucepan from the heat and leave it covered for 5 minutes.
- Fluff the quinoa gently with a fork.
- Spread it on a wide plate or shallow dish and allow it to cool for approximately 15 minutes, or until no longer warm.
- Wash the tomatoes and remove the stem ends.
- Dice them into small cubes, approximately ¼ inch in size.
- If the tomatoes are especially juicy, drain some of the excess liquid before adding them to the salad.
- Wash the Persian cucumbers thoroughly.
- Leave the thin skins intact and cut the cucumbers into small cubes similar in size to the tomatoes.
- Transfer them to a large mixing bowl.
- Remove the seeds and white membranes from the red bell pepper.
- Finely dice the pepper and red onion.
- Add them to the mixing bowl along with the chopped tomatoes and cucumbers.
- Finely chop the parsley and optional mint.
- Add the herbs to the vegetables and toss gently to distribute them evenly.
- In a small bowl, combine the olive oil, fresh lemon juice, lemon zest, salt, and black pepper.
- Whisk until the ingredients are well combined.
- Taste and adjust the lemon juice or seasoning if necessary.
- Add the cooled quinoa to the bowl of chopped vegetables.
- Pour approximately three-quarters of the dressing over the mixture.
- Toss gently until the quinoa and vegetables are evenly coated.
- Add the remaining dressing gradually, depending on the desired consistency.
- Taste the salad and adjust the salt, pepper, or lemon juice if needed.
- Transfer to a serving bowl and garnish with fresh parsley and lemon wedges.
- Serve immediately, or refrigerate briefly if a colder salad is preferred.
Nutrition
Notes
Vegetable size: Dice the tomatoes, cucumbers, and bell pepper into small, similar-sized pieces. Large vegetable chunks change the texture and make the quinoa harder to distribute evenly.
Choose firm cucumbers: Persian cucumbers work particularly well because they have thin skins and relatively few seeds. English cucumber is a suitable alternative; remove some of the watery seed center if necessary.
Prevent excess moisture: Tomatoes release liquid after being salted. For a salad that will be served later, keep the dressing separate and combine everything shortly before serving.
Adjust the lemon flavor: Start with 2 tablespoons of lemon juice and increase gradually if you prefer a sharper dressing. Fresh lemon juice provides a brighter flavor than bottled juice.
Make-ahead and storage: Cook the quinoa up to 2 days ahead and refrigerate it in a covered container. Store the finished salad refrigerated for up to 3 days, although the vegetables will gradually soften and release moisture.