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
Scale
- 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