Description

This Classic Quinoa Salad brings a burst of freshness and a crunch that dances on your palate with every bite. Packed with plant-based protein and essential fiber, it harmonizes the nutty undertones of quinoa with the sharp acidity of citrus and crisp garden vegetables.

Ingredients

Scale

1 cup White or Tri-color Quinoa
2 cups Water or Vegetable Broth
1 large English Cucumber (diced)
1 pint Cherry Tomatoes (halved)
1 medium Red Bell Pepper (diced)
1/4 cup Red Onion (finely minced)
1/2 cup Fresh Flat-Leaf Parsley (chopped)
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 clove Garlic (minced)
Sea Salt and Black Pepper (to taste)

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Instructions

Rinse the Quinoa: Rinse quinoa under cold running water in a fine-mesh strainer for at least 30 seconds
Cook the Grain: Combine rinsed quinoa and water or broth in a saucepan, bring to a boil, then simmer covered for 15 minutes
Let it Rest: Remove from heat and let sit covered for 5 minutes, then fluff with a fork and cool completely
Prepare the Vegetables: Dice cucumber, tomatoes, red onion, and bell pepper into uniform pieces
Whisk the Dressing: Combine olive oil, lemon juice, garlic, salt, and pepper in a jar or bowl and whisk until emulsified
Combine and Toss: In a mixing bowl, combine cooled quinoa, vegetables, and parsley. Pour dressing over and toss gently
Chill and Serve: Let salad rest in the refrigerator for at least 30 minutes before serving

Notes

Always use fresh herbs for optimal flavor.

Store leftovers in an airtight container in the refrigerator for up to five days.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 3g
Sodium: 180mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg