Description
A healthy and refreshing quinoa salad packed with fresh vegetables, perfect as a side dish or light main course.
Ingredients
Units
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove quinoa from heat and let it cool.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Chill for 30 minutes before serving for best flavor.
Notes
- You can substitute parsley with cilantro or mint for a different flavor.
- Add feta cheese or chickpeas for extra protein.
- This salad stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
