Quinoa Salad

Place the quinoa in a fine-mesh strainer and rinse thoroughly under plenty of cold water to remove possible saponin residues that give it a bitter taste.

Transfer the rinsed quinoa and 2 cups of water into a deep saucepot. Cover the pot and bring to a boil over medium heat.

After the water boils, reduce the heat and cook for approximately 12-15 minutes until the quinoa absorbs all the water and becomes soft. Remove the cooked quinoa from the heat, let it sit covered for 5 minutes, and then fluff the grains with a fork and let it cool.

Meanwhile, cut the tomatoes and cucumbers in half, remove the seeds, and dice them into small cubes (dice-sized).

Separate the green onions from their roots and finely chop them into rings.

Add the boiled quinoa that has reached room temperature, the chopped tomatoes, cucumbers, and green onions into a large salad bowl and mix gently.

For the dressing, whisk olive oil, freshly squeezed lemon juice, and salt in a small bowl until it reaches a homogeneous consistency. As recommended by our Robo Şef, add a few drops of freshly squeezed lime juice and finely grated fresh ginger at this stage to balance the earthy taste of the quinoa and deepen the aroma.

Drizzle the prepared dressing over the salad, toss lightly so that all ingredients absorb the dressing evenly, and serve.