Description
A fresh and vibrant salad featuring quinoa, colorful vegetables, and a zesty dressing, perfect for meal prep or as a side dish.
Ingredients
Scale
- 200 g (1 cup) quinoa
- 1 medium cucumber, diced
- 1 bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- Juice of 1 lemon
- 60 ml (¼ cup) olive oil
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- Cook the quinoa in a medium saucepan with 480 ml (2 cups) of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Let the quinoa sit, covered, for 5 minutes. Fluff with a fork and let cool completely.
- Prepare the vegetables: chop the cucumber, bell pepper, and cherry tomatoes, and finely chop the red onion and parsley. Add to a large bowl.
- Make the dressing by whisking together the lemon juice, olive oil, and salt and pepper in a small bowl.
- Combine the cooled quinoa with the vegetables, pour the dressing over, and gently toss to combine.
Notes
Rinsing quinoa is essential to prevent bitterness. Can be stored for up to 4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg