Description
A vibrant and nutritious quinoa salad packed with colorful vegetables and fresh herbs, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup chopped cucumbers
- 1 cup halved cherry tomatoes
- 1 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup feta or goat cheese (optional)
- 1/4 cup fresh herbs (parsley, cilantro, or basil)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and combine with water in a pot over medium heat. Bring to a boil, then reduce heat and simmer for 15 minutes, or until fluffy.
- Chop cucumbers, tomatoes, bell pepper, and red onion while quinoa cooks.
- In a large bowl, combine cooked quinoa and chopped veggies.
- Crumble cheese and add herbs, mixing well.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Adjust to taste.
- Pour dressing over quinoa mix and toss well.
- Chill in the fridge for at least 30 minutes.
Notes
Rinse quinoa before cooking to remove saponin. For a vegan option, skip the cheese or use dairy-free substitutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg