Lemony Quinoa Salad

Ingredients

• 1 cup dry quinoa
• 1 and 3/4 cup water
• 2 tbsp soy sauce ((or 1/2 tsp salt))
• 1 tbsp olive oil
• 1 shallot ((finely minced))
• 1/2 red bell pepper ((finely diced))
• 5 cremini mushrooms ((finely diced))
• 5 cherry tomatoes ((quartered))
• 1/3 cup diced cucumber
• 3 tbsp chopped preserved lemon
• 1/4 cup chopped fresh mint
• 1 tbsp finely chopped lemon zest
• 2 tbsp balsamic vinegar ((or 2-3 tbsp lemon juice))
• 1 and 1/2 tbsp olive oil
• 1 tsp maple syrup
• 1/8 tsp ground black pepper
• 1/8 tsp salt ((optional, adjust to taste))

Instructions

1. 1

   Cook the quinoa. Rinse the quinoa until the water runs clear. Drain it well. Add the water and soy sauce to a deep saucepan and bring to a boil. Once boiling, add the quinoa, cover the pot with a lid, and reduce the heat to a simmer. Let simmer for 15-17 minutes or until the quinoa is tender and no more water remains. Transfer to a large mixing bowl and let it cool.

2. 2

   Sauté the vegetables. Heat the oil in a non-stick skillet. Once hot, add the minced shallot and sauté 2-3 minutes or until fragrant. Then, add the diced red bell pepper and mushrooms. Sauté for another 5 minutes or until the bell peppers are tender. Remove from the heat and transfer to the mixing bowl.

3. 3

   Make the dressing. In a small bowl, mix together the balsamic vinegar, olive oil, maple syrup, and ground black pepper.

4. 4

   Combine. Add the quartered cherry tomatoes, diced cucumber, chopped preserved lemon, mint leaves, lemon zest, and dressing to the mixing bowl. Toss to combine everything. Taste and adjust the saltiness to your liking.

5. 5

   Chill. Allow the salad to cool at room temperature for at least 20 minutes before chilling in the fridge for at least 4 hours, preferably overnight.

6. 6

   You can store this quinoa salad in the fridge for up to 6 days.