Quinoa Salad
A healthy and vibrant salad featuring fluffy quinoa and fresh vegetables, perfect for any meal or gathering.
Ingrédients
Salad Base
- 1 cup quinoa Rinsed before cooking
- 2 cups water or vegetable broth Use broth for extra flavor
- 1 cup cherry tomatoes, halved Fresh for best flavor
- 1 cup cucumber, diced Any type of cucumber works
- 1 piece bell pepper, diced Any color bell pepper can be used
- 1/4 cup red onion, finely chopped Adjust amount for milder flavor
- 1/4 cup fresh parsley, chopped Adds freshness and flavor
Dressing
- 1/4 cup olive oil Can substitute with avocado oil
- 2 tablespoons lemon juice Freshly squeezed for best taste
- to taste salt and pepper Adjust to preference
Instructions
Preparation
- Rinse the quinoa under cold water to remove any bitterness.
- In a saucepan, combine the rinsed quinoa and water or vegetable broth.
- Bring it to a boil, then lower heat, cover, and simmer for about 15 minutes.
- While quinoa cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion.
Combining
- In a large bowl, combine cooked quinoa with chopped vegetables.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa and vegetable mixture and toss gently.
Chilling and Serving
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled on its own or alongside grilled meats or fish.
Notes
This salad can be customized with seasonal veggies or proteins like grilled chicken or chickpeas. Store leftovers in an airtight container for 3-5 days.