Tomato, Garlic, and Parsley Quinoa Salad

The combination of tomato, garlic, and parsley goes well with just about any grain, so if you don’t like quinoa, substitute couscous or rice instead.

Serves 4

INGREDIENTS:

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1/2 cup chopped parsley
• 1 tablespoon lemon juice
• 1 teaspoon salt

INSTRUCTIONS:

1. Add the quinoa and water to the pressure cooker. Lock the lid into place; bring to high pressure and maintain for 6 minutes. Remove from heat and allow pressure to release naturally. Fluff with a fork.
2. In a small sauté pan, add the olive oil over medium heat. Sauté the garlic for 30 seconds, then add the tomatoes, parsley, and lemon juice. Sauté for 1 minute.
3. Stir the tomato mixture and salt into the cooked quinoa. Season with additional salt, to taste.

Enjoy your Tomato, Garlic, and Parsley Quinoa Salad!

SERVING SUGGESTIONS:

• This salad can be a light and healthy meal on its own, but you can also serve it as a side dish with grilled chicken, fish, or tofu for added protein and variety.

TIPS:

• Rinse Quinoa: Before cooking quinoa, rinse it thoroughly under cold water to remove any bitter saponin residue. This step helps improve the taste of the quinoa.
• Use Vegetable Broth: For extra flavor, cook quinoa in vegetable broth instead of water. This adds depth to the salad.
• Variations: As mentioned in the intro, you can swap quinoa with other grains like couscous or rice. Each grain will give the salad a slightly different texture and taste.
• Customize Vegetables: Feel free to add more vegetables to the salad, such as diced cucumbers, bell peppers, or red onions for added crunch and flavor.
• Fresh Herbs: Use fresh herbs like parsley, basil, or cilantro to brighten up the salad. Herbs add freshness and a burst of flavor.
• Lemon Zest: Consider adding some lemon zest along with the lemon juice for an extra zesty kick.
• Protein Boost: To make this salad a complete meal, add protein sources like grilled chicken, chickpeas, or toasted nuts.
• Season Well: Be sure to season the salad with enough salt and pepper to enhance the flavors of the ingredients.
• Chill or Serve Warm: This salad can be served warm immediately or chilled in the refrigerator for a few hours for a cold salad. The choice is yours!
• Make Ahead: Grain-based salads often taste better the next day, so don’t hesitate to make it in advance for a quick and easy meal.

Feel free to get creative with this recipe and make it your own by incorporating your favorite ingredients and flavors. Enjoy!