YOUR SOLIN GENERATED RECIPE
Zesty Sardine Quinoa Salad with Crunchy Cucumbers
Steamed quinoa and flaked sardines tossed with crisp cucumbers and a zesty lemon-Dijon vinaigrette for a refreshing, nutrient-dense bowl.
INGREDIENTS
6 oz Sardines canned in water
0.5 cup Cooked quinoa
1 cup Diced cucumber
1 whole Hard-boiled egg
1 tbsp Lemon juice
1 tsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
1 tbsp Red onion
PREPARATION
Whisk the lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl until the dressing is well emulsified.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, finely chopped red onion, and fresh parsley.
Gently flake the drained sardines with a fork and add them to the bowl along with the chopped hard-boiled egg.
Drizzle the lemon-Dijon dressing over the salad and toss gently with a large spoon to combine without smashing the sardines.
Serve the salad immediately at room temperature or chill in the refrigerator for 20 minutes to enhance the crisp textures.