Description
A nutritious and vibrant quinoa salad packed with fresh vegetables and a zesty dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
- Remove from heat and let it cool slightly.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese (if using).
- Add the cooked quinoa to the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- Feel free to add any additional vegetables or protein such as chickpeas or grilled chicken.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Cuisine: Mediterranean
Keywords: quinoa salad, healthy salad, Mediterranean salad, quinoa recipes, vegetarian salad