Ethiopian Spiced Quinoa Salad (Soy-Free)
A healthy and vibrant Ethiopian-inspired quinoa salad with a flavorful berbere dressing, perfect for a light and refreshing lunch. This salad is completely soy-free.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 medium Cucumber
- 2 medium Tomato
- 0.25 medium Red Onion
- 3 tablespoons Lemon Juice
- 3 tablespoons Olive Oil
- 1 tablespoon Berbere Spice Blend
- 0.5 teaspoon Salt
- 0.25 cup Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the quinoa in a fine-mesh sieve.
- 2In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
- 3Fluff the quinoa with a fork and let it cool.
- 4Dice the cucumber, tomato, and red onion.
- 5In a large bowl, combine the cooked quinoa, diced vegetables, and fresh parsley.
- 6In a small bowl, whisk together lemon juice, olive oil, berbere spice blend, and salt.
- 7Pour the dressing over the salad and toss gently to combine. Serve chilled.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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