Ingredients:

• 1 cup quinoa

• 2 cups water

• 1 cup cherry tomatoes (halved)

• 1 small cucumber (chopped)

• 1/4 cup red onion (finely chopped)

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Salt and black pepper to taste

• Fresh parsley or coriander (chopped)

Instructions:

1. Rinse the quinoa under cold water. In a pan, add quinoa and water. Bring to a boil, then reduce heat and cook for 12–15 minutes until the water is absorbed. Let it cool.

2. In a large bowl, combine cooked quinoa, tomatoes, cucumber, and onion.

3. In a small bowl, mix olive oil, lemon juice, salt, and pepper.

4. Pour the dressing over the salad and toss well.

5. Garnish with fresh parsley or coriander and serve chilled or at room temperature.

Tips:

• You can add feta cheese or avocado for extra flavor.

• Refrigerate for 30 minutes before serving for a fresher taste.

• Rinse quinoa well before cooking to remove bitterness.

• Cook quinoa in vegetable broth instead of water for extra flavor.

• Let quinoa cool completely before mixing to keep vegetables fresh and crisp.

• Add protein like chickpeas or grilled paneer to make it more filling.

• Use ripe, juicy tomatoes for the best taste.

• Add a pinch of roasted cumin powder for a mild smoky flavor.

• Store in an airtight container in the fridge for up to 2 days.

• Toss again before serving, as the dressing may settle at the bottom.