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Fresh Quinoa Veggie Salad


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

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

  1. 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.
  2. While the quinoa cooks, chop cucumber, cherry tomatoes, bell pepper, and parsley into bite-sized pieces.
  3. Once quinoa is fluffy and cooled slightly, combine it with chopped veggies in a large bowl. Gently toss to mix ingredients without mashing them.
  4. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste; toss again to incorporate.
  5. 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