Introduction
When it comes to light and nutritious meals, quinoa salad is a perfect choice. Lina Vexley, a passionate chef and food enthusiast, has always been a fan of quinoa for its versatility and health benefits. After experimenting with various ingredients, she created a quinoa salad that is not only packed with protein but also bursting with vibrant flavors. This salad is an excellent choice for anyone looking for a quick and healthy dish, whether you’re having it for lunch, dinner, or as a side dish for a barbecue. It’s simple, fresh, and full of wholesome ingredients.
WP Recipe Maker Format
Quinoa Salad with Veggies
Equipment
- Pot
- Salad Bowl
Ingredients
- 1 cup Quinoa rinsed
- 1 medium Cucumber diced
- 1 cup Cherry Tomatoes halved
- 1 medium Red Bell Pepper diced
- 1/4 small Red Onion thinly sliced
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 clove Garlic minced
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Fresh Parsley chopped
Instructions
- In a medium pot, cook the quinoa according to package instructions (usually 1 part quinoa to 2 parts water). Once cooked, fluff with a fork and let it cool for a few minutes.
- In a large bowl, combine the diced cucumber, halved cherry tomatoes, red bell pepper, and red onion.
- Add the cooled quinoa to the vegetables and mix well.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper.
- Pour the dressing over the quinoa and vegetable mixture, and toss to combine.
- Garnish with fresh parsley and serve immediately, or refrigerate for later use.
Notes
Nutrition
How to Make the Recipe
Making this quinoa salad is straightforward and requires minimal time, making it perfect for busy days or meal prepping for the week.
- Cook the Quinoa: Begin by cooking the quinoa. In a medium pot, bring water to a boil, add quinoa, and cook according to the package instructions (usually 1 part quinoa to 2 parts water). Once cooked, fluff it with a fork and allow it to cool slightly.
- Prepare the Vegetables: While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, and chop the red bell pepper and red onion.
- Combine Ingredients: In a large salad bowl, mix the diced vegetables together. Add the cooled quinoa to the bowl and toss everything to combine.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper until fully combined.
- Toss the Salad: Pour the dressing over the quinoa and vegetable mixture. Toss gently to ensure the quinoa is well-coated with the dressing.
- Garnish and Serve: Top with fresh chopped parsley for an added burst of color and flavor. This salad can be enjoyed immediately, or you can refrigerate it for later use.
Conclusion
This quinoa salad is the perfect healthy and vibrant dish that’s both filling and refreshing. Packed with fresh vegetables and a zesty lemon dressing, it’s not only a great side dish but also a satisfying lunch on its own. With its easy preparation and nutritional benefits, it’s a go-to meal for anyone looking to enjoy a light, yet hearty, meal. The best part? It’s versatile enough to be enjoyed year-round and can be customized with various veggies and dressings to suit your taste.