Description
Fresh quinoa veggie salad is a vibrant, nutritious dish perfect for celebrating sustainability. Brimming with colorful vegetables and fluffy quinoa, it’s a delightful medley of textures and flavors that will brighten up any meal. Enjoy it at potlucks, barbecues, or as a refreshing lunch option. This easy-to-make salad not only nourishes your body but also delights your taste buds, making it a go-to recipe for health-conscious food lovers.
Ingredients
Scale
- 1 cup tricolor quinoa
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), chopped
- ½ medium red onion, finely chopped
- ½ cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine quinoa with 2 cups of water in a saucepan. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let it sit covered for an additional 5 minutes.
- While the quinoa cools, chop cucumber, cherry tomatoes, bell pepper, and red onion into bite-sized pieces.
- In a large bowl, mix cooked quinoa with the chopped vegetables and parsley.
- Drizzle lemon juice and olive oil over the salad; season with salt and pepper to taste. Toss gently until well combined. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 250
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg