Pea and Cucumber Quinoa Salad

  • Difficulty: Medium
  • 40 minutes
  • 3 servings

Try the delicately chewy texture of cooked quinoa and creamy cooked peas mixed with savory onion and slightly crunchy bell pepper. Enrich them with a lemon-flavored basil and dill dressing. Serve with style by making cylinders with the help of a cookie ring. And why don’t you add more kick to your salad by topping with goat cheese?

Ingredients Needed for Pea and Cucumber Quinoa Salad


For the quinoa:

1 cup quinoa
water
salt

For the dressing:

10 fresh basil leaves
2 tablespoons of fresh dill, chopped
2 tablespoons of fresh parsley, chopped
2 garlic cloves, sliced
1 tablespoon olive oil
2 tablespoons of lemon juice
salt
pepper

For the salad:

1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, diced
1 small cucumber, diced
1 cup cooked peas (some 5 ounces)
3 tablespoons of goat cheese, crumbled (for topping)
resh dill for garnishing
3 teaspoons of vegetable oil for serving

How to Cook Pea and Cucumber Quinoa Salad

  1. Cook the quinoa in water by using an approximately 1:2 ratio.
  2. For the dressing:

    Add the dressing ingredients to a tall mixer glass. Season with salt and pepper and mix them until smooth using a hand mixer. Set aside.

  3. For the salad:

    Heat the olive oil in a skillet over low heat, then add the onion. Cook and stir until tender. Set aside.

  4. Add the cooked quinoa, bell pepper, cucumber, cooked peas, and the dressing to a bowl. Mix until even. Add the cooked onion and mix more.
  5. Portion it in 3 servings. If you want, you can shape it using a cooking ring.
  6. Top each quinoa cylinder with crumbled goat cheese, garnish with some fresh dill and drizzle with 1 teaspoon of vegetable oil.

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