Quinoa salad with fresh veggies is like a burst of sunshine on your plate, combining vibrant colors and crunchy textures that dance in harmony. Imagine biting into a spoonful of fluffy quinoa, perfectly complemented by the crispness of bell peppers, cucumbers, and the zesty zing of lemon dressing—it’s a party for your taste buds.
Growing up, my mom would whip up this quinoa salad every summer during family barbecues. The way it vanished faster than you could say “quinoa” was proof that even the most skeptical relatives found themselves reaching for seconds. Whether you’re hosting a potluck or simply want to elevate your lunch game, this dish promises to deliver breathtaking flavors that leave everyone craving more.
Why You'll Love This Recipe
- This quinoa salad with fresh veggies is quick and easy to whip up, making meal prep a breeze
- Its vibrant colors and textures make it visually appealing, ensuring it’s the star of any table
- Perfect as a side or main dish, it’s versatile enough for any occasion—picnics, barbecues, or weekday lunches!
I vividly remember my cousin’s face lighting up when he took his first bite of this salad at our annual picnic—it was priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Quinoa: Use high-quality quinoa; rinse it well to remove bitterness before cooking.
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Bell Peppers: Choose a mix of red, yellow, and green for a colorful presentation.
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Cucumbers: Opt for firm cucumbers for their satisfying crunch.
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Cherry Tomatoes: These sweet bites add freshness and juiciness to the salad.
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Red Onion: Use sparingly; its sharpness can dominate if overused.
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Fresh Herbs (Parsley/Cilantro): Fresh herbs brighten the flavors; chop them finely for an aromatic kick.
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Lemon Juice: Freshly squeezed lemon juice enhances flavor and adds brightness.
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Olive Oil: Use extra virgin olive oil for richness and depth in the dressing.
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Salt & Pepper: Essential seasonings that bring all the flavors together.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare your palate because it’s time to create this delightful quinoa salad with fresh veggies!
Cook the Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. In a saucepan, combine rinsed quinoa with 2 cups water; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
Chop Your Veggies: While the quinoa cooks, chop one red bell pepper, one yellow bell pepper, one cucumber, and a handful of cherry tomatoes into bite-sized pieces. Enjoy those colorful veggies as they fill your cutting board!
Add Aromatics: Finely dice half a small red onion and toss it in with the chopped veggies. The onion adds depth and flavor—just don’t forget to breathe through your mouth while chopping!
Toss in Fresh Herbs : Add about half a cup of chopped fresh parsley or cilantro to your veggie mixture. The herbs will elevate your salad from good to amazing in no time.
Create the Dressing : In a small bowl, whisk together lemon juice from one lemon and 3 tablespoons of olive oil until combined. Season with salt and pepper to taste; adjust according to your preference.
Combine Everything : In a large mixing bowl, fluff cooked quinoa with a fork before adding in chopped veggies and dressing. Toss gently until everything is beautifully coated in lemony goodness.
Serve this vibrant quinoa salad with fresh veggies chilled or at room temperature—it’s sure to impress everyone at your next gathering!
You Must Know
- Quinoa Salad with Fresh Veggies isn’t just a meal; it’s a colorful celebration on your plate!
- The crunchiness of fresh veggies mixed with the nutty flavor of quinoa makes every bite a delightful experience
- You can easily adapt it for lunch, dinner, or even meal prep!
Perfecting the Cooking Process
Start by rinsing the quinoa to remove bitterness. Cook it in vegetable broth for added flavor while chopping your veggies. This method ensures everything is ready around the same time.
Add Your Touch
Feel free to swap out veggies based on what’s in your fridge. Adding nuts or seeds will give your salad an extra crunch and healthy fats.
Storing & Reheating
Store leftover quinoa salad in an airtight container in the fridge. It stays fresh for up to five days. Enjoy it cold or at room temperature.
Chef's Helpful Tips
- Use fresh herbs like parsley or cilantro for a burst of flavor
- Always taste before serving; seasoning adjustments may elevate your dish
- And remember, letting it chill enhances the flavors significantly!
I still remember the first time I made this salad for my friends—they couldn’t believe how delicious it was, and they kept asking for more!
FAQ
Can I use other grains instead of quinoa?
Absolutely! You can substitute bulgur, farro, or even rice for variety.
How can I make this salad vegan-friendly?
Quinoa Salad with Fresh Veggies is naturally vegan; just ensure all add-ins are plant-based!
What dressing works best with this salad?
A simple olive oil and lemon vinaigrette complements the flavors perfectly without overpowering them.
Quinoa Salad with Fresh Veggies
- Total Time: 30 minutes
- Yield: Serves approximately 4
Description
Bright, refreshing, and packed with nutrients, this Quinoa Salad with Fresh Veggies is the perfect dish for any occasion. Fluffy quinoa serves as a hearty base, while crisp bell peppers, crunchy cucumbers, and juicy cherry tomatoes add vibrant color and flavor. Tossed in a zesty lemon dressing, this salad is not only a feast for the eyes but also a healthy option that will leave everyone craving more. Perfect as a side or main dish, it’s easy to prepare and ideal for potlucks or meal prep.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 cucumber (chopped)
- 1 cup cherry tomatoes (halved)
- ½ small red onion (finely diced)
- ½ cup fresh parsley or cilantro (chopped)
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine rinsed quinoa and 2 cups of water; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
- While the quinoa cooks, chop the red bell pepper, yellow bell pepper, cucumber, and cherry tomatoes into bite-sized pieces.
- Finely dice the red onion and add it to the chopped veggies.
- Stir in chopped parsley or cilantro to the veggie mixture.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- Once cooked, fluff quinoa with a fork in a large bowl before adding chopped veggies and dressing. Toss gently until well combined.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
