Quinoa Salad
Preparation time:
10 min
Cooking Time:
12–15 min
Number of people:
Difficulty:
2
Easy
Light, nutritious, and full of protein – the perfect choice for hot summer days.
Ingredients:
120 g quinoa
240 ml water
1 fresh cucumber
2 tomatoes
100 g corn
150 g roasted chicken
3 tablespoons Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper, to taste
fresh herbs, optional: parsley, chives, basil, or mint
Procedure:
Rinse the quinoa under running water, then cook it in a 1:2 ratio — one part quinoa and two parts water. Cook for about 12–15 minutes, then remove from the heat and let it stand for another 5 minutes.
Fluff the cooked quinoa gently with a fork and leave it to cool.
Cut the cucumber and tomatoes into small pieces. Slice or dice the roasted chicken.
In a large bowl, combine the cooled quinoa, cucumber, tomatoes, corn, and roasted chicken.
Prepare the creamy dressing separately by mixing Greek yogurt, lemon juice, and olive oil. Season to taste with salt, pepper, and your chosen herbs.
Pour the dressing over the salad and mix well.
Tip:
You can also prepare the salad in advance and store it in the refrigerator. It is perfect as a meal prep option for work, a trip, or a quick summer lunch. You can also add avocado, feta cheese, chickpeas, or toasted seeds, if desired.