Description
A vibrant salad bursting with nutrients from a medley of fresh vegetables and fluffy quinoa.
Ingredients
Scale
- 1 cup Quinoa
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1 Cucumber, sliced
- 1 cup Cherry Tomatoes, halved
- 1/2 Red Onion, finely chopped
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Fresh Cilantro, chopped
- 3 tablespoons Olive Oil
- Juice of 1 Lemon
- Salt, to taste
- Pepper, to taste
Instructions
- Rinse the quinoa thoroughly under cold water; combine with water and a pinch of salt in a saucepan. Bring to a gentle simmer, cover, and cook until water is absorbed, about 15 minutes. Fluff with a fork and set aside to cool.
- Chop the bell peppers, cucumber, tomatoes, and onion, keeping them in separate bowls for easy assembly.
- Whisk together olive oil, lemon juice, salt, and pepper in a mixing bowl.
- Combine the cooled quinoa, chopped vegetables, and herbs in a large bowl. Pour the dressing over and gently toss until evenly coated.
- Taste the salad and adjust seasoning as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad keeps well in the fridge for up to 3 days. Customize with chickpeas, feta, or nuts as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad, vegetarian salad, healthy salad, colorful salad, plant-based diet