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Fresh Quinoa Veggie Salad for Environment Day Awareness


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  • Author: Rachel Lawson
  • Total Time: 30 minutes
  • Yield: Serves approximately 4

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

  1. 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.
  2. 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.
  3. In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
  4. Once quinoa has cooled slightly, add it to the vegetable mixture. Pour dressing over everything and mix well.
  5. 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