Description
Brighten up your meal with this Fresh Quinoa Salad! Packed with colorful veggies, protein-rich quinoa, and a zesty dressing, this salad is refreshing, nutritious, and perfect as a light lunch or a vibrant side dish.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
-
Cook the Quinoa:
In a medium saucepan, combine rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Let it cool. -
Prepare the Veggies:
While the quinoa cooks, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. -
Mix the Salad:
In a large bowl, combine the cooked quinoa, chopped vegetables, lemon juice, olive oil, salt, and pepper. Toss gently to combine. -
Serve:
Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
- This salad can be made ahead of time and stored in the fridge for up to three days. The flavors will deepen as it sits.
- Feel free to customize with your favorite ingredients, such as avocado, feta cheese, or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g