Quinoa Salad with Lemon and Cashews
Salads • Arabian
Description
Quinoa Salad with Lemon and Cashews
Ingredients
- Quinoa 5 oz
- Lemon 1 piece
- Garlic 2 cloves
- Ginger Root 2 teaspoons
- Raw Cashews 0 oz
- Olive Oil 2 tablespoons
- Chopped Parsley to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the quinoa under cold running water, pour in 400 ml of cold water, add salt to taste, quickly bring to a boil, reduce the heat to low, and cook, stirring occasionally, until ready (15–20 minutes).
Step 2
Coarsely chop the cashews and toast them in a dry skillet for 2–3 minutes. Allow to cool completely in the same skillet.
Step 3
Meanwhile, finely chop the parsley, zest the lemon, and squeeze out the juice. Finely chop the zest. Peel the ginger and grate it on a fine grater.
Step 4
Transfer the quinoa to a deep salad bowl. Add the lemon zest and juice, olive oil, ginger, salt, and pepper to taste.
Step 5
Press the garlic, add the parsley, and mix well. Top everything with the cashews. Serve the salad warm or cold.
Step 6
You can substitute parsley with cilantro and add a generous pinch of cumin.
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