Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, avocado, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 10 minutes before serving.
Notes
- Feel free to add your favorite protein like grilled chicken or chickpeas for extra sustenance.
- This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 10
- Category: Lunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Fat: 20
- Carbohydrates: 30
- Fiber: 7
- Protein: 8