Description
Fresh Quinoa Veggie Salad is a vibrant and nutritious dish that beautifully combines colorful vegetables with fluffy quinoa, all tossed in a zesty dressing. This quick and easy salad is perfect for summer barbecues, picnics, or as a light lunch. Not only does it tantalize your taste buds, but it also promotes environmental awareness by using fresh, seasonal ingredients. Enjoy this delightful recipe as a celebration of health and sustainability!
Ingredients
Scale
- 1 cup quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1/4 cup parsley or cilantro, chopped
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
- While quinoa cooks, chop the cucumber, halve the cherry tomatoes, dice the bell pepper, and finely chop the red onion. Combine in a large bowl with chopped parsley or cilantro.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Once quinoa has cooled slightly, add it to the vegetable mixture. Pour dressing over everything and mix well.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 230
- Sugar: 3g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg