Description
A delightful quinoa salad loaded with colorful vegetables and a zesty dressing, perfect for outdoor picnics.
Ingredients
Scale
- 1 cup Quinoa
- 1 cup Cherry Tomatoes, halved
- 1 medium Cucumber, diced
- 1 small Red Onion, finely chopped
- 1 cup Bell Peppers, diced
- 1/4 cup Fresh Herbs (Parsley and Mint), chopped
- 1/4 cup Olive Oil
- Juice of 1 large Lemon
- Salt and Pepper, to taste
Instructions
- Rinse quinoa under cold water and cook in a saucepan with 2 cups of water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until water is absorbed. Let it cool.
- While quinoa cooks, chop the cherry tomatoes, cucumber, red onion, and bell peppers.
- In a large mixing bowl, combine cooled quinoa with chopped vegetables and toss to mix well.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.
- Fold in chopped parsley and mint before serving.
Notes
For added flavor, serve chilled and consider mixing in feta cheese or using yogurt instead of olive oil for a creamier salad.
- Prep Time: 15
- Cook Time: 15
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad, picnic food, healthy salad, vegetarian recipes, quick meals
