Description
Revitalize your meal routine with this vibrant quinoa salad bursting with fresh flavors and colors. Perfect for picnics, potlucks, or a refreshing weekday lunch, this dish combines crunchy cucumbers, sweet cherry tomatoes, and crisp bell peppers drizzled in a zesty lemon dressing. Easy to make and customizable with your favorite vegetables, this quinoa salad is not only delicious but also a nutritional powerhouse that will leave you feeling energized!
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1 cup diced bell pepper (mixed colors)
- ½ cup finely chopped red onion
- ¼ cup chopped fresh parsley or cilantro
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium heat, cover, and reduce to low. Cook for about 15 minutes until all liquid is absorbed.
- While the quinoa cooks, chop the cucumber, cherry tomatoes, and bell pepper into bite-sized pieces. Finely slice the red onion.
- Once the quinoa has cooled slightly (about 10 minutes), fluff it with a fork in a large bowl. Add the chopped veggies and herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper before pouring it over the salad.
- Gently toss all ingredients until well combined.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 220
- Sugar: 3g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg