Quinoa Salad with Lemon and Cashews
4 servings
15 minutes
Quinoa salad with lemon and cashews is a refined dish of Arab cuisine that combines the freshness of citrus fruits, the spicy aroma of ginger, and the delicate taste of nuts. Quinoa, known as an ancient grain, adds nutrition and lightness to the salad. Lemon zest and juice provide a pleasant tang that harmonizes with the roasted cashews. Parsley adds freshness while garlic adds zest. This salad can be served warm or cold; it perfectly complements main dishes or serves as a light snack on its own. It is especially good in the summer season when something refreshing and healthy is desired. You can experiment with adding cilantro and cumin to give the salad Eastern notes. This dish is not only tasty but also rich in vitamins and protein, making it an excellent choice for healthy eating.
1
Rinse quinoa under cold running water, pour in 400 ml of cold water, add salt to taste, quickly bring to a boil, reduce heat to minimum and cook until ready (15-20 minutes), stirring occasionally.
- Quinoa: 200 g
- Salt: to taste
2
Chop the cashews coarsely and roast them in a dry pan for 2-3 minutes. Let them cool completely in the same pan.
- Raw cashews: 60 g
3
Meanwhile, chop the parsley finely, zest the lemon and squeeze out the juice. Chop the zest finely. Peel the ginger and grate it on a fine grater.
- Chopped parsley: to taste
- Lemon: 1 piece
- Ginger root: 2 teaspoons
4
Transfer quinoa to a deep salad bowl. Add lemon zest and juice, olive oil, ginger, salt, and pepper to taste.
- Quinoa: 200 g
- Lemon: 1 piece
- Olive oil: 2 tablespoons
- Ginger root: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
5
Crush the garlic, add parsley and mix well. Sprinkle cashew nuts on top. Serve the salad warm or cold.
- Garlic: 2 cloves
- Chopped parsley: to taste
- Raw cashews: 60 g
6
You can use cilantro instead of parsley and add a generous pinch of cumin.
- Chopped parsley: to taste