📖 Instructions

1. Get your quinoa cooking. Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. This helps to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool completely. You can spread it out on a baking sheet to speed up the cooling process.
2. Prep the veggies. While the quinoa is cooling, let's get chopping! Dice 1 cup of cucumber into small, bite-sized pieces. I like to leave the skin on for extra crunch, but feel free to peel it if you prefer. Finely chop about 1/4 cup of fresh dill. The more the merrier, in my opinion! Also, mince 2 tablespoons of red onion – this adds a lovely little zing.
3. Make the dressing. In a small mixing bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of lemon juice (freshly squeezed, please!), 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, and salt and pepper to taste. Give it a good whisk until everything is nicely combined and creamy.
4. Assemble the salad. In a large mixing bowl (remember that one from the equipment list?), combine the cooled quinoa, diced cucumber, chopped dill, and minced red onion. Pour the dressing over the mixture and gently toss everything together until well coated. Be careful not to overmix, or the quinoa might get mushy.
5. Chill and serve. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. This is a crucial step! Before serving, give it a good stir and taste. Adjust the seasoning as needed – maybe a little more salt, pepper, or a squeeze of lemon juice. Serve cold and enjoy!