Discover the vibrant flavors and wholesome goodness of our Red Quinoa Salad with Currants, Dill, Zucchini, and Sunflower Seeds! This delightful dish is not only gluten-free but also packed with nutrients, making it the perfect addition to your meal rotation. In just 35 minutes, you can whip up a colorful salad that’s bursting with freshness and a hint of sweetness from the currants. Whether you’re looking for a light lunch, a side dish for dinner, or a healthy option for your next picnic, this salad will leave your taste buds dancing and your guests asking for seconds. Ready to impress? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 4 servings
Ingredients
- 1 cup red quinoa
- 2 cups water
- 1 cup zucchini, diced
- 1/4 cup currants
- 1/4 cup sunflower seeds
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the red quinoa thoroughly under cold running water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for approximately 15-18 minutes until water is absorbed and quinoa is tender with a slight crunch.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool to room temperature.
- While quinoa is cooling, dice the zucchini into small, uniform cubes approximately 1/4 inch in size.
- Chop the fresh dill finely, ensuring even distribution of herbs throughout the salad.
- Add diced zucchini, currants, sunflower seeds, and chopped dill to the cooled quinoa.
- Drizzle olive oil over the mixture, then season with salt and pepper to taste. Gently toss all ingredients to ensure even coating and distribution.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Serve chilled or at room temperature as a refreshing and nutritious salad.
Tips
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This step removes the natural saponins that can give it a bitter taste, ensuring a pleasant flavor in your salad.
- Perfectly Cooked Quinoa: Keep an eye on the quinoa as it cooks. You want it to be tender yet still have a slight crunch. Overcooking can lead to a mushy texture.
- Chill for Flavor: Allowing the salad to chill in the refrigerator for at least 30 minutes before serving helps the flavors meld beautifully. It’s worth the wait!
- Customize Your Ingredients: Feel free to get creative! You can add other vegetables like bell peppers or cucumbers, or even swap the dill for parsley or mint for a different flavor profile.
- Serving Suggestions: This salad pairs wonderfully with grilled chicken or fish, making it a versatile side dish. Enjoy it as a light meal or a refreshing accompaniment to your main course.
Nutrition Facts
Calories: 198kcal
Carbohydrates: g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
