Quinoa Turkish Salad with Fresh Herbs and Pomegranate

Ingredients

• 200 g quinoa
• 3 piece tomatoes
• 1 piece cucumber
• 1 piece red onion
• 1 bunch fresh parsley
• 15 g fresh mint
• 10 g fresh dill
• 100 g pomegranate seeds
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Cook quinoa perfectly

   Rinse 200g quinoa under cold water until water runs clear. Bring 400ml water to boil over high heat for 2-3 minutes. Add quinoa, reduce to low heat, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Do not lift the lid during cooking or quinoa will become mushy.

2. Cool quinoa completely

   Remove quinoa from heat and let stand covered for 5 minutes. Fluff with fork and spread on large plate or tray. Cool at room temperature for 15-20 minutes until completely cool to touch. Do not add other ingredients while quinoa is still warm or vegetables will wilt.

3. Prepare fresh vegetables

   Dice tomatoes into 1cm cubes, removing excess seeds. Cut cucumber into 5mm dice. Finely slice red onion into thin half-moons. Work with sharp knife over medium cutting speed for 8-10 minutes until all vegetables are uniform size. Do not rush cutting or pieces will be uneven and affect texture.

4. Chop herbs finely

   Wash and thoroughly dry parsley, mint, and dill. Remove thick stems and finely chop all herbs together over low cutting speed for 3-4 minutes until pieces are 2-3mm in size. Herbs should look vibrant green and smell intensely fragrant. Do not over-chop or herbs will become bruised and dark.

5. Make lemon dressing

   Whisk together olive oil, lemon juice, salt, and black pepper in small bowl over medium whisking speed for 1-2 minutes until well emulsified. Dressing should be smooth and glossy with no separated oil visible. Do not add dressing too early or salad will become soggy.

6. Combine all ingredients

   In large serving bowl, gently combine cooled quinoa, diced vegetables, chopped herbs, and pomegranate seeds. Toss with hands or large spoons over low mixing intensity for 2-3 minutes until evenly distributed. Mixture should look colorful and well-mixed. Do not over-mix or pomegranate seeds will burst and stain everything.

7. Dress and marinate

   Pour dressing over salad and toss gently for 1 minute until everything is lightly coated. Let salad rest at room temperature for 15 minutes, then refrigerate for minimum 30 minutes. Flavors should meld and intensify while chilling. Do not serve immediately or flavors will taste flat and disconnected.

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