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
Scale
- 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