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Quinoa salad with sourdough croutons

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Adjust Servings:
1/4 cup quinoa
4 slices sourdough bread
1/3 cup, plus extra to brush the bread olive oil
4 ripe medium tomatoes
3 small cucumbers
1/2 small red onion
4 tbsp, chopped cilantro
2 tbsp, chopped mint
2 tbsp, chopped parsley
3/4 red wine vinegar
1 tbsp lemon juice
2 small, crushed garlic cloves
black pepper

Quinoa salad with sourdough croutons

  • Vegan

This bright and colorful salad is a great summertime recipe, a specially if you can buy seasonal tomatoes and cucumbers. Mint gives a refreshing kick, while quinoa provides tasty nutritious protein.

  • Serves 4
  • Easy




It is a great salad if you have leftover quinoa and don’t know what to do with it. Or it will save you time if you cook quinoa in advance in a rice cooker. You can also make croutons in advance. Then you will only need to cut your vegetables and herbs and mix  all the ingredients together that will take you almost no time.




Step 1

Preheat the oven to 350 F. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.   


Step 2

Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway though. The bread should be completely dry and crispy. Remove from the oven and allow to cool down, then break by hand into different-size pieces.


Step 3

Cut the tomatoes into 3/4-inch dice and put in mixing bowl. Cut cucumbers into similar size pieces and add to tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and sri gently until everything is mixed well together. Taste and adjust the seasoning.

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