Description
A refreshing and nutritious quinoa salad packed with fresh vegetables and a zesty lemon dressing. This easy-to-make salad is perfect for a light lunch or a healthy side dish, offering a gluten-free and vegetarian-friendly meal option.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 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
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold running water to remove its natural coating, which can be bitter.
- Cook Quinoa: In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Simmer: Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the quinoa is tender and water is absorbed.
- Fluff and Cool: Remove the saucepan from heat, fluff the quinoa gently with a fork, and allow it to cool to room temperature.
- Mix Vegetables: In a large bowl, combine the diced cucumber, bell pepper, halved cherry tomatoes, chopped red onion, and parsley.
- Add Quinoa: Add the cooled quinoa to the bowl with the vegetables.
- Prepare Dressing: Drizzle the olive oil and lemon juice over the quinoa and vegetables.
- Season: Add salt and freshly ground black pepper to taste.
- Toss Salad: Gently toss all ingredients together to ensure an even coating of the dressing.
- Serve: Serve the salad chilled or at room temperature for the best flavor.
Notes
- For extra flavor, add a handful of crumbled feta cheese or toasted nuts.
- This salad keeps well in the refrigerator for up to 2 days.
- You can substitute parsley with fresh cilantro or mint for a different herbal note.
- Adjust the lemon juice and olive oil quantities to taste for a lighter or more tangy dressing.
- Make sure to cool the quinoa before mixing with vegetables to prevent wilting.
