Description
Discover the vibrant and nutritious Fresh Quinoa Veggie Salad, perfect for any gathering or as a healthy meal option. This delightful salad features fluffy quinoa combined with crisp vegetables and a zesty dressing that tantalizes your taste buds. With its eye-catching colors and fresh flavors, this dish not only nourishes your body but also promotes environmental awareness. Enjoy it at barbecues, picnics, or as a refreshing side to any meal.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1 cup kidney beans, drained and rinsed
- ¼ cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until the water runs clear. In a saucepan, combine quinoa with 2 cups of water and bring to a boil over medium heat. Cover and simmer for about 15 minutes or until all water is absorbed.
- While the quinoa cooks, chop cucumber, cherry tomatoes, bell pepper, and parsley into bite-sized pieces.
- Once quinoa is fluffy and cooled slightly, combine it with chopped veggies in a large bowl. Gently toss to mix ingredients without mashing them.
- Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste; toss again to incorporate.
- For best flavor, refrigerate for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg