Description
Summer Quinoa Salad is a vibrant and refreshing dish perfect for warm days. Bursting with colorful vegetables and fluffy quinoa, this salad brings delightful flavors to your table. Ideal for picnics, barbecues, or as a light lunch, it’s easy to prepare and can be customized to suit your taste. Enjoy it chilled or at room temperature for a delicious experience that will impress friends and family alike.
Ingredients
Scale
- 1 cup quinoa
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Cook in 2 cups of water or broth; bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- While quinoa cooks, chop all vegetables.
- Once quinoa cools slightly, combine it with chopped veggies and parsley in a large bowl.
- Whisk olive oil and lemon juice together; pour over salad and toss gently.
- Season with salt and pepper; let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For added flavor, cook quinoa in vegetable broth instead of water. - Feel free to add feta cheese or nuts for extra creaminess or crunch. - Experiment with herbs like basil or mint for an additional fresh twist.