Simple Quinoa Salad With Fresh Vegetables
A vibrant salad combining nutty quinoa with colorful, crunchy vegetables, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Equipment
- Medium saucepan
- Mixing Bowl
- Fine Mesh Strainer
Ingredients
Base Ingredients
- 1 cup Quinoa Rinse thoroughly under cold water before cooking.
Vegetables
- 1 medium Cucumber Diced.
- 1 medium Red Bell Pepper Diced.
- 1 medium Yellow Bell Pepper Diced.
- 1 cup Cherry Tomatoes Halved.
- 1/4 cup Red Onion Finely chopped.
- 1/4 cup Fresh Parsley Chopped.
Dressing
- 1 medium Lemon Juice Juice of one lemon.
- 2 tablespoons Extra Virgin Olive Oil
Seasoning
- to taste Salt
- to taste Black Pepper Freshly ground.
Instructions
- Rinse one cup of quinoa under cold running water using a fine mesh strainer.
- In a medium saucepan, combine the rinsed quinoa with two cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
- While quinoa cooks, prepare the vegetables: dice cucumber, chop bell peppers, halve cherry tomatoes, and finely chop red onion and parsley.
- Once quinoa is cooked, let it sit covered for 5 minutes, then fluff with a fork and transfer to a large mixing bowl.
- Add all chopped vegetables to the mixing bowl with quinoa and gently toss to combine.
- In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste.
- Pour the dressing over the quinoa and vegetable mixture, tossing gently to combine. Adjust seasoning if needed.
- Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature, garnished with additional parsley or lemon wedges if desired.
Notes
This salad is versatile; feel free to add chickpeas, different vegetables, or cheese for variations.