Quinoa Vegetable Salad
A vibrant, nutrient-packed salad featuring fluffy quinoa tossed with crisp garden vegetables and a zesty lemon-herb vinaigrette.
Ingredients
- •1 cup quinoa (rinsed well)
- •2 cups water or vegetable broth
- •1 large cucumber, diced
- •2 cups cherry tomatoes, halved
- •1 red bell pepper, diced
- •1/2 cup red onion, finely chopped
- •1/2 cup fresh parsley, chopped
- •1/4 cup extra virgin olive oil
- •3 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Combine the rinsed quinoa and water or broth in a medium saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes or until the liquid is absorbed.
- 2
Remove the saucepan from the heat and let it sit covered for 5 minutes, then fluff the quinoa with a fork and allow it to cool to room temperature.
- 3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
- 4
In a large mixing bowl, combine the cooled quinoa, cucumber, cherry tomatoes, bell pepper, red onion, and fresh parsley.
- 5
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- 6
Serve immediately or refrigerate for an hour to allow the flavors to meld.
💡 Chef tips
- Rinsing the quinoa thoroughly before cooking is essential to remove its natural bitter coating called saponin.
- This salad keeps well in the refrigerator for up to 3 days, making it an excellent option for meal prep.
- Feel free to add protein like canned chickpeas or toasted sunflower seeds to make this a more substantial main course.
✅ How it should turn out
The finished salad should be colorful and bright, with a refreshing, zesty aroma and a satisfying contrast between the fluffy quinoa and the crisp, crunchy vegetables.