Quinoa Salad with Fresh Veggies is a dish that dances on your taste buds, bursting with vibrant colors and fresh flavors. Imagine a bowl filled with perfectly cooked quinoa, crunchy cucumbers, juicy tomatoes, and crisp bell peppers, all harmonizing to create a refreshing explosion of taste. The aroma wafting from this salad is irresistible, promising a delightful experience that will make your mouth water.
This recipe has a special place in my heart; I remember the first time I made it for a summer picnic. My friends couldn’t get enough of it, each spoonful bringing smiles and satisfied hums of appreciation. Whether it’s a casual lunch or a backyard barbecue, this Quinoa Salad with Fresh Veggies is the perfect sidekick that elevates any occasion.
Why You'll Love This Recipe
- This quinoa salad offers an easy preparation method that takes only minutes
- Its flavor profile is bright and refreshing, making it a crowd-pleaser
- The colorful veggies create an eye-catching presentation that’s sure to impress
- It’s versatile enough for any meal—serve it as a main dish or a side!
I still chuckle at how my cousin thought he could outshine my salad at the picnic. Spoiler alert: he couldn’t.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Quinoa: Use tri-color quinoa for added visual appeal and nutty flavor; rinse before cooking to remove bitterness.
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Cucumbers: Choose firm cucumbers for crunch; English cucumbers are great as they have fewer seeds.
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Cherry Tomatoes: Opt for ripe cherry tomatoes; their sweetness adds delightful bursts in every bite.
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Bell Peppers: A mix of red, yellow, and green bell peppers brings color and sweetness; dice them into small pieces for even distribution.
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Red Onion: Finely chop red onion for a mild yet zesty flavor; soak in cold water if you find it too pungent.
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Fresh Parsley: Chopped parsley adds freshness; use flat-leaf parsley for better flavor than curly varieties.
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Lemon Juice: Freshly squeezed lemon juice brightens the salad; always make sure to taste and adjust according to preference.
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Olive Oil: Use high-quality extra virgin olive oil for its rich flavor; it enhances the overall taste of the salad.
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Salt & Pepper: Season generously with salt and freshly cracked black pepper to elevate all the flavors in the salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Quinoa: Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce heat to low and let simmer covered for about 15 minutes until fluffy.
Prepare the Veggies: While the quinoa cooks, chop your cucumbers, cherry tomatoes, bell peppers, red onion, and parsley into bite-sized pieces. The vibrant colors should brighten your kitchen as you work!
Mix It Up!: In a large mixing bowl, combine the cooked quinoa (let it cool slightly first) with all your chopped veggies. Stir gently but thoroughly so that everything gets acquainted without turning mushy.
Toss in Dressing : Drizzle about 3 tablespoons of olive oil over your mixture along with 2 tablespoons of freshly squeezed lemon juice. Season generously with salt and pepper to taste before giving it another gentle toss to coat everything evenly.
Chill & Serve!: Allow your quinoa salad to chill in the refrigerator for at least 30 minutes before serving so those flavors can mingle. Serve chilled or at room temperature—either way will be delicious!
It’s time to enjoy your Quinoa Salad with Fresh Veggies! Perfectly refreshing on hot days or as part of your meal prep routine, this dish never disappoints!
You Must Know
- Quinoa salad with fresh veggies is not only healthy but also incredibly versatile
- You can mix and match ingredients based on your preferences, which makes it a fantastic choice for any meal
- The textures and flavors create a delightful experience that will impress your guests
Perfecting the Cooking Process
Start by rinsing the quinoa to remove bitterness, then cook it in vegetable broth for added flavor. While the quinoa simmers away, chop your fresh veggies and prepare your dressing.
Add Your Touch
Feel free to swap out veggies based on seasonal availability or personal preference. Adding nuts or seeds can provide an extra crunch, while herbs can elevate the freshness.
Storing & Reheating
Store leftover quinoa salad in an airtight container in the fridge for up to three days. If reheating, add a splash of water to keep it moist and fresh.
Chef's Helpful Tips
- To make this salad sing, consider using freshly squeezed lemon juice instead of bottled
- Toasting your nuts beforehand enhances their flavor immensely
- Lastly, let the salad sit for a bit after mixing; it allows flavors to meld beautifully
One time at a summer barbecue, my quinoa salad was the star of the show, drawing rave reviews from friends who usually don’t touch salads. Their surprise was priceless!
FAQ
What kind of quinoa should I use for this recipe?
Use either white or red quinoa for distinct textures and flavors in your salad.
Can I make quinoa salad ahead of time?
Absolutely! Prepare it a day before serving for enhanced flavors and convenience.
What dressing pairs best with quinoa salad with fresh veggies?
A light vinaigrette or lemon olive oil dressing complements the freshness beautifully.
Quinoa Salad with Fresh Veggies
- Total Time: 25 minutes
- Yield: Serves 4
Description
Quinoa Salad with Fresh Veggies is a vibrant and refreshing dish that balances nutrition and flavor. Packed with crunch from cucumbers, sweetness from cherry tomatoes, and color from bell peppers, this salad is perfect for any meal—whether it’s a light lunch or a summer barbecue. With its easy preparation and crowd-pleasing taste, it’s sure to impress your family and friends.
Ingredients
- 1 cup tri-color quinoa
- 1 ½ cups water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), diced
- ¼ medium red onion, finely chopped
- ½ cup fresh parsley, chopped
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and combine it with water in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, chop the bell peppers, finely chop the red onion, and mince the parsley.
- In a large bowl, mix the cooked quinoa with all the chopped veggies.
- Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 2g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
