Quinoa salad

After getting through two weeks of rain on the city, the first glimpse of sunshine through my kitchen window put me in the mood for mediterranean food . But I guess, whether it’s raining or sunny, i’ve always loved preparing this kind of salad for lunch time. It’s original, fresh, and full of flavors and vegetarian. I apologize to the people out there who love meat with every meal. I guess, i’m not the best guy to follow if you’re a meat lover...


Quinoa salad

1 cup of Quinoa
1 tomato
1 avocado
1 cucumber
1 shallot or 1/2 onion
1/2 cup feta cheese
lemon juice (1/2 lemon)
2/3 cup of dried cranberries, or raisins
a bunch of cilantro and mint
5 tbsp olive oil


1) Bring a pan of water to boil (for the quinoa), and start with your vegetables.

2) Take off the seed of the tomato, only keep the flesh, peal the cucumber, the onion and the avocado, I usually use shallots, it taste better for me, this time i did’t have any, so i used what i got left.



















3) As you see above, your job is too cut into dices in any vegetables, your dices should have about 5 mm sides.. tomato, avocado, cucumber and onion!


















4) Around 9 minutes later, you can check your quinoa, it has to be soft, try too not over cooked too much, if you don't want to have something mushy.


















5) Rinse your quinoa with cold water to cool it down.
After cutting all your vegetables , mix them in a big bowl with your quinoa.


















6) Chop finely your fresh cilantro and your mint and add to your bowl. I recommend to leave it in the fridge for half hour before serving.



7) Serve with a dish of your choice or taste like I did, simply and refreshing as it is.
Perfect for lunch time, barbecue side dish.....