Description
A refreshing and protein-rich salad made with rinsed and cooled quinoa, creamy Greek yogurt, juicy cucumber, and tangy dill dressing. Perfectly balanced with chaotic textures and vibrant flavors.
Ingredients
Quinoa 1 cup
Greek Yogurt 1/4 cup (plain, unsweetened)
Cucumber 1 large
Chopped Dill 3 tbsp
Olive Oil 1 tbsp
Lemon Zest and Juice 1 lemon
Minced Garlic 2 cloves
Sea Salt 1 tsp
Black Pepper 1/2 tsp
Instructions
Rinse quinoa in fine mesh strainer to remove saponins
Combine 1 cup quinoa and 2 cups water in medium saucepan
Bring to boil then reduce heat
Simmer 15 minutes until water absorbed and grains fluffy
Fluff with fork and cool completely before assembling
Whisk yogurt, 1 tbsp olive oil, and 2 tsp lemon juice in small bowl
Stir in 1 tbsp lemon zest and 1 tsp sea salt to dressing
Dice cooled quinoa and add to mixing container
Chop 1 large cucumber (remove seeds if preferred)
Toss quinoa with cucumber, 3 tbsp dill, and cracked black pepper
Notes
Rinsing quinoa is essential to remove bitter saponins
Cucumber seeds can be removed for less moisture
Roasted garlic deeply enriches the flavor profile
Use dairy-free yogurt for vegan version
Dressing clings best when quinoa is completely cooled before mixing
Store in airtight container for up to 2 days
Nutrition
- Serving Size: 1 serving (approx 3/4 cup)
- Calories: 487
- Sugar: 5g
- Sodium: 2300mg
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 245mg