Quinoa Salad
Delight in this refreshing Quinoa Salad, bursting with colorful veggies, herbs, and a zesty lemon dressing.
ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Optional toppings: feta cheese, avocado slices, toasted nuts or seeds
steps to follow
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool slightly.
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.
- In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine.
- Taste and adjust seasoning if needed. If desired, top the salad with feta cheese, avocado slices, toasted nuts, or seeds.
- Serve the quinoa salad immediately, or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
