Quinoa Vegetable Salad
A vibrant, nutrient-packed salad loaded with fresh crisp vegetables and fluffy quinoa, tossed in a zesty lemon-herb dressing.
Ingredients
- •1 cup quinoa (170g), rinsed and drained
- •2 cups water or vegetable broth (480ml)
- •1 medium cucumber, diced
- •1 cup cherry tomatoes, halved
- •1 medium red bell pepper, diced
- •1/2 red onion, finely chopped
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh mint, 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 vegetable broth in a medium saucepan and bring to a boil over medium-high heat.
- 2
Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
- 3
Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and transfer to a large mixing bowl to cool slightly.
- 4
Add the diced cucumber, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, parsley, and mint to the bowl with the quinoa.
- 5
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper until well combined.
- 6
Pour the dressing over the quinoa and vegetables, tossing gently to ensure everything is evenly coated.
- 7
Taste and adjust seasoning if needed, then serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
💡 Chef tips
- Rinse the quinoa thoroughly before cooking to remove its natural bitter coating called saponin.
- This salad is great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add crumbled feta cheese or diced avocado just before serving for extra richness if serving a dairy meal.
✅ How it should turn out
The finished salad is colorful and refreshing, featuring a wonderful contrast of nutty, fluffy quinoa, crisp fresh vegetables, and a bright, zesty citrus dressing.