Quinoa Salad | Sofrat hadhramia

A plant grown in certain countries such as Peru and Ecuador because of their climate suitable for its cultivation, but it has now become popular in countries such as the United States, Canada, China, Japan, and others. It is a plant whose green leaves or seeds can be eaten, but it is difficult to find the leaves in grocery stores, while its seeds are more widespread and easy to find in stores. Quinoa seeds are cooked in a pot of hot water as rice is cooked, and can be used in various dishes and meals, including salad dishes. Quinoa seeds contain iron, calcium, some essential amino acids, and protein.

One cup of quinoa seeds.

Two cups of water.

A quarter cup of olive oil.

The juice of a large whole lemon, or the juice of two small ones.

One clove of garlic.

A cup and a half of tomatoes cut into cubes.

2 teaspoons ground cumin.

A pinch of salt.

A pinch of ground black pepper.

A cup and a half of red kidney beans, you can buy them in cans.

Four onions.

Half a cup of pitted and sliced ​​black olives.

A quarter cup of fresh green coriander leaves.

A pinch of dried ground thyme leaves.

A medium-sized cucumber.

A quarter cup of salty white feta cheese (for garnish).

Add the quinoa seeds and water to a suitable sized pot, place it on medium heat until the water starts to boil, then cover the pot and leave it on low heat for ten to fifteen minutes until the quinoa absorbs all the water and is cooked, then remove the pot from the heat and leave it aside until the rest of the ingredients are ready.

Prepare the other ingredients to make it easier for you to prepare the salad, cut the tomatoes into large cubes, finely chop the green coriander leaves, finely chop the cucumber, cut the green onions into thin rings, mash the garlic clove, and squeeze the two lemons.

Add the olive oil and lemon juice to a large bowl and whisk together until well combined. Add the cumin, crushed garlic, a pinch of salt, a pinch of black pepper, and a pinch of dried, ground thyme leaves and mix together. Set aside for a minute or two to allow the flavors to blend.

Add the tomatoes, onions, cucumbers, coriander, beans, and olives to the large bowl and stir and toss until the vegetables are coated with the mixture you prepared earlier. Add the quinoa, stir gently, and add the feta cheese either in cubes or small clumps on top.

Serve the quinoa salad alongside chicken, fish, or any other meat you prefer.