Herbed Quinoa Salad

Step 1

Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, stirring gently with your fingers to remove any dust or debris, so it cooks evenly and doesn't taste bitter.

Step 2

Cut each cherry tomato in half by placing it on the cutting board, then slicing straight down through the middle from the stem end to the bottom.

Step 3

Cut the cucumber in half lengthwise from tip to bottom, then place each half flat-side down and slice crosswise into half-moons about 1/4-inch thick.

Step 4

Pour the 2 cups of water or broth into a medium saucepan and bring it to a boil over high heat until you see large, rolling bubbles breaking the surface, about 5 minutes.

Step 5

Stir the rinsed quinoa into the boiling water, then reduce the heat to low, cover the pot with a lid, and simmer without lifting the lid until the liquid is completely absorbed, about 15 minutes.

Step 6

Remove the pot from heat and let it sit, covered, for 2 minutes so the quinoa finishes absorbing any remaining moisture and becomes fluffy.

Step 7

Transfer the cooked quinoa to a large mixing bowl and fluff it with a fork, breaking apart any clumps by stirring gently.

Step 8

Add the halved cherry tomatoes, sliced cucumber, 0.5 cup chopped fresh parsley, and 0.25 cup chopped fresh mint to the bowl with the quinoa.

Step 9

Pour 3 tablespoons lemon juice and 3 tablespoons olive oil into a small bowl and whisk them together with a fork until well blended.

Step 10

Pour the lemon dressing over the salad and stir gently with a large spoon until all the ingredients are evenly coated, about 1 minute.

Step 11

Taste a spoonful of the salad, then add a small pinch of salt and a small pinch of black pepper, stir once more, and taste again to adjust seasoning as needed.