The salad in the image appears to be a hearty and fresh mix of quinoa, tomatoes, cucumber, and lettuce (or a mixed green). It looks like a variation of a Mediterranean or summer quinoa salad.
Here is a detailed recipe for a salad that matches the one in the photo, focusing on the main ingredients and a common light, bright vinaigrette.
Quinoa & Summer Vegetable Salad
This recipe focuses on a fresh, light, and filling salad with a simple lemon-herb vinaigrette.
Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 30-35 minutes (plus cooling time for quinoa)
Servings: 4
Ingredients
For the Salad:
* 1 cup uncooked Quinoa (any color: white, red, or tri-color)
* 2 cups water or vegetable broth
* 2 cups Chopped Lettuce or Mixed Greens (such as Romaine, Butter Lettuce, or a Spring Mix)
* 2 medium Tomatoes (or 1 pint cherry/grape tomatoes), cut into wedges or halved
* 1 large English Cucumber, sliced into halves or quarters
* 1/4 cup fresh Parsley or Cilantro, chopped (optional)
* Salt and fresh Black Pepper to taste
For the Lemon Vinaigrette:
* 1/4 cup Extra Virgin Olive Oil
* 2 tablespoons fresh Lemon Juice (or Red Wine Vinegar)
* 1 clove Garlic, minced (optional)
* 1/2 teaspoon dried Oregano (optional)
* 1/4 teaspoon Salt
* 1/8 teaspoon Black Pepper
Instructions
1. Cook the Quinoa
* Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cold water for about 1 minute. This helps remove the naturally bitter coating (saponin).
* Cook: In a medium saucepan, combine the rinsed quinoa and 2 cups of water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender.
* Fluff and Cool: Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa gently with a fork. Spread the cooked quinoa on a baking sheet or transfer to a bowl and allow it to cool completely before assembling the salad.
2. Prepare the Dressing
* In a small bowl, whisk together the olive oil, lemon juice (or vinegar), minced garlic (if using), dried oregano (if using), salt, and pepper until well combined. Alternatively, combine all ingredients in a small jar with a tight-fitting lid and shake vigorously.
3. Assemble the Salad
* Chop Vegetables: Wash and chop your lettuce/mixed greens. Prepare the tomatoes and cucumber as desired (wedges, slices, or diced).
* Combine Ingredients: In a large mixing bowl, combine the cooled quinoa, chopped lettuce, tomato, cucumber, and chopped fresh herbs (if using).
* Dress and Serve: Pour the desired amount of the lemon vinaigrette over the salad. Gently toss all the ingredients until everything is lightly coated with the dressing.
* Season: Taste and adjust with extra salt, pepper, or a splash more lemon juice/olive oil if needed. Serve immediately.
Tips and Variations
* Protein Boost: To make this a main course, add grilled chicken, chickpeas, feta cheese, or cubed halloumi.
* Extra Crunch: Mix in some chopped red onion, bell peppers, or toasted nuts (like pine nuts or almonds).
* Make-Ahead: You can cook the quinoa and make the dressing up to 2 days in advance and store them separately in the refrigerator. To keep the greens from getting soggy, do not dress the salad until just before serving.
