Description

Quinoa Salad with Fresh Veggies is a vibrant and nutritious dish bursting with flavor. This refreshing salad combines fluffy quinoa with crunchy cucumbers, juicy cherry tomatoes, colorful bell peppers, and zesty red onions, all dressed in a light lemon-olive oil vinaigrette. Perfect for summer picnics, casual barbecues, or as a healthy meal prep option, this salad is not only visually stunning but also incredibly easy to make. Say goodbye to boring salads and hello to a colorful explosion of taste that will keep you coming back for more!

Ingredients

Scale

1 cup tri-color quinoa
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 cup bell peppers, diced
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tbsp lemon juice (freshly squeezed)
3 tbsp extra virgin olive oil
Salt & pepper to taste

Instructions

Rinse quinoa under cold water. Cook in 2 cups of water over medium heat for about 15 minutes until fluffy. Allow cooling.
While quinoa cooks, prepare the veggies: dice cucumbers, halve cherry tomatoes, and chop bell peppers.
If desired, sauté red onions in olive oil for about 3 minutes until translucent.
In a large bowl, combine cooked quinoa with all chopped veggies and parsley. Drizzle with olive oil and lemon juice; season with salt and pepper.
Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling/Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 3g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: - For added protein, include chickpeas or grilled chicken. - Swap seasonal vegetables or add nuts/seeds for extra crunch. - Store leftovers in an airtight container in the fridge for up to 5 days.