This is obviously not authentic or traditional, but it does taste awesome and just gets better as it sits. There is a lot of parsley in here – like more than you would probably ever think to use in one dish. Trust though – I would not steer you wrong.
1 C quinoa
1 small red onion, diced fine
¼ C red wine vinegar
1 tsp kosher salt
1 English cucumber (or 4 of the minis), diced
2 C cherry tomatoes, quartered
1 large bunch parsley, finely chopped
½ tsp ground black pepper
½ C extra virgin olive oil
Cook quinoa any way you’d like. I boil mine like pasta in a large pot of salted water for about 12 minutes. Then I drain it and let it cool. It can be warm, but not steamy hot.
While the quinoa cooks you can dice your veggies and chop your parsley.
When you’re ready to assemble start by adding the red onion, red wine vinegar and salt to a large bowl. Stir to dissolve the salt and let it sit for five minutes. This will take some of the sting out of the red onion.
Then add the cucumber, tomatoes, quinoa, parsley, black pepper, and olive oil. Stir to combine thoroughly and taste for seasoning.
You can eat this right away, but it gets way better as it sits. I usually chill mine for at least an hour before serving. Cold food naturally tastes a little blander, so if you want to eat it straight from the fridge I’d suggest tasting again and adjusting the seasoning if necessary.
Keywords: room temperature salad, easy salad, vegan side dish