Vegan
What else can I make with these ingredients?
This recipe may contain allergens
🌍
Tabbouleh
Easy 25 min~180 kcal 4/10
🥗
Lemon Quinoa Salad
This Peruvian-style salad combines quinoa and lemon in a bright chilled bowl.
Easy⏱️ 24 min📖 1 min readServes 4~168 kcal🇵🇪 Peruvian🌍 Full translation
10 min prep 14 min cook
- #Under 30 min
- Vegan
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 24 min- Prep10 min
- Cooking14 min
Ingredients
4 servings
Quick:
- 1 su bardağı(~200 ml) Quinoa
- 1 adet Cucumber
- 2 yemek kaşığı(~30 ml) Lemon juice
- 0.3 demet Parsley
- 1 adet Tomato
- 2 dal Spring onions
- 2 yemek kaşığı(~30 ml) Olive oil
- 1 çay kaşığı(~5 ml) Mustard
- 0.5 çay kaşığı(~2.5 ml) Lemon zest
- 0.5 çay kaşığı(~2.5 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Rinse the quinoa in a fine sieve and boil for 12 minutes.
12 min12:00 - 2
Spread the quinoa on a tray and cool for 8 minutes; if steam remains, the herbs will wilt.
8 min08:00 - 3
Dice the cucumber, tomato, spring onions, and parsley small.
- 4
Whisk the lemon juice, olive oil, mustard, and salt for 30 seconds.
30 sec00:30 - 5
Mix the quinoa and vegetables with the dressing, then serve with lemon zest.
- 6
Cool the quinoa completely before dressing it, because hot grains soften the cucumber.
- 7
Grate the lemon zest at the last moment so the volatile aroma is served before it disappears.
💡 Tip: Resting the quinoa builds a more separate-grain texture in the salad.
🍽️ Serving suggestion: Spread the lemon quinoa salad on a cold plate, leaving the cucumber and parsley on top.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Vitamin C
Nutrition (per serving)
~168
kcal calories
6
g protein
22
g carbs
5
g fat
Protein 15%Carbs 56%Fat 29%
GI 29 · Low GIGL 6 · Low GL
1g
Sugar
3.8g
Fiber
294.3mg
Sodium
0.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
4/10Moderate satiety, fine between meals
This recipe may contain allergens
- Mustard
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
Community Adaptations (0)
No adaptations yet. Be the first to add one!
FAQ
How many servings does Lemon Quinoa Salad make?
This recipe serves 4.How long does Lemon Quinoa Salad take?
Prep 10 minutes, cooking 14 minutes; 24 minutes in total.Is Lemon Quinoa Salad difficult?
This recipe is rated easy.How many calories does Lemon Quinoa Salad have?
Approximately 168 kcal per serving. Protein: 6g, carbs: 22g, fat: 5g.Which allergens does Lemon Quinoa Salad contain?
This recipe contains Mustard. Check it against your dietary needs.Which cuisine does Lemon Quinoa Salad belong to?
This recipe belongs to Peruvian cuisine.How many ingredients does Lemon Quinoa Salad need?
This recipe needs 10 ingredients.Is Lemon Quinoa Salad filling?
Satiety bar per serving is 4/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
Be the first to review
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Other versions of this recipe
Try a similar recipe in the same category at a different complexity.
Similar recipes
Selected from the same category and tags
Sort:
Found an error in this recipe?