Description
This refreshing and nutritious Quinoa Salad combines fluffy quinoa with fresh, crunchy vegetables and a zesty lemon-olive oil dressing. It offers a delightful blend of flavors and textures while providing excellent health benefits, perfect as a light lunch or a side dish.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold running water to remove its natural coating, called saponin, which can cause a bitter taste.
- Cook Quinoa: In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring it to a rolling boil over medium-high heat.
- Simmer: Reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer gently for about 15 minutes or until the water is fully absorbed and quinoa is tender.
- Fluff and Cool: Remove the saucepan from heat, fluff the quinoa with a fork to separate the grains, and allow it to cool to room temperature for easier incorporation with other ingredients.
- Prepare Vegetables: In a large mixing bowl, combine the diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped parsley.
- Add Quinoa: Once cooled, add the quinoa to the bowl with the vegetables, evenly mixing the ingredients together.
- Add Dressing: Drizzle the olive oil and lemon juice over the quinoa and vegetables.
- Season: Sprinkle salt and freshly ground black pepper to taste according to your preference.
- Toss to Combine: Gently toss all ingredients to ensure the dressing coats the salad evenly and flavors meld.
- Serve: The salad can be served chilled or at room temperature, making it a versatile dish ideal for any time of year.
Notes
- For added protein, consider mixing in some cooked chickpeas or grilled chicken.
- Fresh herbs like mint or cilantro can be added for extra flavor variations.
- This salad stores well in the refrigerator for up to 2 days, making it great for meal prep.
- Use lemon zest in the dressing for added citrus brightness.
- To make it gluten-free, ensure the quinoa is rinsed well and sourced from a trusted supplier.
