Description
Fresh Quinoa Veggie Salad is a vibrant, nutritious dish that combines crunchy vegetables with nutty quinoa. This delightful salad bursts with flavor and color, making it perfect for any occasion, from a casual lunch to a festive gathering. Packed with fresh ingredients and a zesty dressing, this salad not only satisfies your cravings but also promotes healthy eating habits. Enjoy it as a stand-alone meal or as a side dish that will impress everyone at the table.
Ingredients
Scale
- 1 cup organic quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), sliced
- 1 ripe avocado, diced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley or cilantro, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Quinoa: Rinse quinoa under cold water until clear. In a saucepan, combine rinsed quinoa and water (2 cups) over medium heat. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until fluffy.
- Chop the Vegetables: While quinoa cooks, chop cherry tomatoes and cucumbers into bite-sized pieces. Slice bell peppers into thin strips.
- Mix Herbs and Aromatics: Add chopped parsley or cilantro and red onion to the vegetable mix.
- Combine Ingredients: In a large bowl, mix cooked quinoa with chopped veggies. Drizzle with olive oil and lemon juice; toss gently.
- Season: Sprinkle salt and pepper generously; adjust flavors as needed.
- Chill (Optional): For best results, refrigerate for at least 20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg