Heart-Healthy Quinoa Salad
A refreshing and nutritious salad packed with quinoa, vibrant vegetables, and a zesty dressing, perfect for any occasion.
Ingrédients
For the salad base
- 1 cup quinoa Rinsed under cold water.
- 2 cups water For cooking the quinoa.
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1 large bell pepper, diced Any color can be used.
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped Fresh parsley is recommended.
For the dressing
- 3 tablespoons olive oil Can be substituted with avocado oil.
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- to taste Salt and pepper
Instructions
Preparation
- Gather all fresh vegetables and ingredients.
- Rinse the quinoa under cold water to remove any bitter hulls.
Cooking the Quinoa
- Combine the rinsed quinoa and water in a medium pot.
- Bring to a boil over high heat, then reduce to a simmer and cover.
- Cook for about 15 minutes until the water is absorbed and quinoa is fluffy.
- Remove from heat and let cool for a few minutes.
Preparing the Vegetables
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Combining Ingredients
- Transfer the cooled quinoa to a large bowl and add chopped vegetables and parsley.
- Toss gently to combine.
Adding the Dressing
- Pour the dressing over the salad and toss gently to coat.
Final Touch
- Taste and adjust seasoning if necessary.
Serving
- Serve immediately or refrigerate to let flavors meld.
Notes
To keep fresh, store in an airtight container for up to 4-5 days. Keep dressing separate until serving to maintain texture.