Lemon and Poppy Seed Quinoa Salad

Estee Kafra Recipe By
  • Cooking and Prep: 30 m
  • Serves: 10
  • No Allergens

Lemon zest is my favorite way to brighten food. I love the flavor and the lift it gives to any dish. It’s not a surprise that this salad has graced our table quite a few times already. My neighbor who came over and helped me taste-test said I should write that B.P. thinks this salad is “awesome”!

Ingredients (13)

Quinoa

Salad

Dressing

Start Cooking

Images:

Prepare the Quinoa

  1. Place the quinoa, water, and salt in a pot. Bring to a boil, then lower heat and cook for about 15 minutes or until done.
  2. Fluff with a fork and add a teaspoon of oil to prevent sticking. Let cool.

Prepare the Salad

  1. Add the cucumber, scallions, dried cherries, and arugula to the quinoa.
  2. Mix all the dressing ingredients in a bowl. Pour over the salad at least half an hour before serving and mix well. Enjoy!

Credits

Photography by Moishe Wulliger

Styling: Renee Muller

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