📖 Instructions

1. Cook the Quinoa: Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. This removes any bitterness. Place the quinoa in a saucepan with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let it cool completely.
2. Prepare the Sauerkraut: If your sauerkraut is very sour, you can rinse it lightly under cold water to mellow the flavor. Squeeze out any excess liquid. Chop the sauerkraut coarsely if the strands are long; no one wants a two-foot piece of cabbage hanging off their fork!
3. Chop the Vegetables and Herbs: Dice 1/2 cup of cucumber, 1/2 cup of bell pepper (any color), and 1/4 cup of red onion. Mince 2 tablespoons of fresh parsley, 2 tablespoons of fresh dill, and 1 tablespoon of fresh mint. Feel free to adjust the quantities and types of herbs based on your personal preference. Fresh herbs *really* elevate this salad. Don't skimp!
4. Make the Lemon Herb Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 1 clove of garlic (minced), 1/2 teaspoon of honey or maple syrup (optional, but it balances the acidity nicely), salt, and pepper to taste. Make sure to whisk well to emulsify the dressing. This prevents it from separating.
5. Assemble the Salad: In a large bowl, combine the cooled quinoa, sauerkraut, cucumber, bell pepper, and red onion. Pour the lemon herb vinaigrette over the salad and toss gently to coat everything evenly. Be careful not to over-mix; you want to keep the quinoa fluffy and the vegetables crisp.
6. Add the Herbs: Stir in the chopped parsley, dill, and mint. Reserve a small amount of herbs for garnish, if desired.
7. Chill (Optional): For the best flavor, cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together. However, it's perfectly delicious served immediately too. I have a lot of patience, but not always when food is involved.
8. Serve: Before serving, give the salad another gentle toss. Garnish with the reserved herbs, if using. This salad is great on its own as a light lunch or as a side dish with grilled fish, chicken, or tofu. It also pairs well with a crusty piece of bread.