Description
A light and fresh quinoa salad packed with vibrant vegetables, perfect for summer days.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water until the water runs clear.
- In a medium pot, combine the rinsed quinoa and water; bring to a rapid boil. Reduce heat, cover, and simmer for about 15 minutes.
- Remove from heat, fluff with a fork and spread on a plate to cool slightly.
- In a large bowl, toss together the cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- Add the cooled quinoa, drizzle with olive oil, squeeze in lemon juice, and season with salt and pepper.
- Toss gently until evenly coated and serve chilled or at room temperature.
Notes
For best flavor, refrigerate the salad before serving to allow flavors to meld. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg