Quinoa Salad Recipe

Ingredients:

For the Salad:
	Quinoa	2	Cup
	Water (Hot)	3	Qty
	Cucumber	1	Qty
	Tomato	1	Qty
	Parsley	1	Bunch
	Salt	1	Tsp (large)

For the Sauce:
	Olive Oil	3	Tbsp
	Pomegranate Syrup	1	Tsp (large)
	Salt	1/2	Tsp

For the Over:
	Dried Tomatoes	1	Qty
	Tulum Cheese (Or Curd)	1	Half Cup

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Instructions:

1. Wash the quinoa thoroughly by rubbing it under running water with a wire strainer. Add 1 by 1.5 and a half hot water and a pinch of salt and put on fire.
2. Bring to a boil and put on low heat. Close the lid halfway and cook until the water is gone. Mix one round, close the lid and leave to infuse for 15-20 minutes.
3. Peel the tomatoes and cucumbers and cut them into small cubes. Separate 2-3 branches from the parsley and finely chop the leaves of the remaining part. In the meantime, soak the dried tomatoes you will use in the service with hot water and keep them aside.
4. For the sauce, whisk together olive oil, lemon juice, pomegranate syrup, salt and spices in a bowl.
5. Blend all the ingredients and the sauce in a mixing bowl, stretch it and put it in the refrigerator to rest for at least 1 hour.
6. When you are going to serve, take your salad into bowls. Wash and drain the soaked dried tomatoes and cut them into small cubes and sprinkle them on the salads.
7. Serve your salads, decorated with crumbled tulum cheese or curd cheese and parsley leaves, cold. Bon Appetit!

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Salad Vegetarian