Ingredients
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1 cup cooked quinoa, cooled
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½ cup thinly sliced radishes
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¼ cup thinly sliced cucumbers
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¼ cup halved cherry tomatoes
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1 tablespoon olive oil
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2 teaspoons lemon juice
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¼ teaspoon kosher salt
Instructions
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Add the cooked quinoa, radishes, cucumbers, and cherry tomatoes to a medium bowl.
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In a small bowl, whisk together the olive oil, lemon juice, and kosher salt.
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Pour the dressing over the quinoa mixture.
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Toss gently until the vegetables and quinoa are evenly coated.
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Serve immediately, or chill briefly before serving for a colder, more refreshing salad.
Notes
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Cool the quinoa: Let freshly cooked quinoa cool before combining it with the vegetables so the salad stays crisp.
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Slice evenly: Thin, consistent slices make the vegetables easier to eat and distribute throughout the salad.
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Dress just before serving: For maximum freshness and crunch, add the dressing shortly before serving.
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Taste before serving: Add a little more lemon juice or salt if needed to suit your preference.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: American
