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This is really delicious. Fresh and filling and full of protein from the Quinoa.
Middle Eastern Quinoa Salad (Serves 4) *Adapted from Forks Over Knives
- 1½ cups dry quinoa
- 3 cups filtered water
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 1 tablespoon no salt seasoning
- ¼ teaspoon ground black pepper
- 2 cups cherry tomatoes, cut in half
- 2 cups finely chopped cucumber
- 2 cups colored pepper, diced in small pieces
- 1 cup fresh basil, finely cut
- ½ red onion, finely diced
- Juice of 2 lemons
Add quinoa and filtered water, cumin, turmeric, no salt seasoning and black pepper to Instant Pot or medium pan. Cook 7 minutes in Instant Pot or bring to a boil and then turn to low for 20 minutes in a medium pan. When cooked, fluff with a fork and allow to cool for 20 minutes or longer.
While the quinoa cooks, combine tomatoes, cucumber, red or other colored pepper, basil, onion and lemon juice in a bowl. Stir in the cooked quinoa when cooled and mix well.
Note: we topped our salads with ½ avocado each, diced, and loved this addition.