Description
Crispy Quinoa Salad is a vibrant and refreshing dish that combines the nutty flavor of golden quinoa with a colorful array of fresh vegetables. Tossed in a zesty lemon dressing, this salad offers a delightful crunch in every bite. Perfect for picnics, casual gatherings, or as a light meal, it’s easy to customize based on your favorite ingredients. Enjoy this nutritious salad as a side or main dish that’s sure to impress!
Ingredients
Scale
- 1 cup organic quinoa
- 1 cup bell peppers (red, yellow, or orange), chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, roughly chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine mesh strainer. Cook in two cups of water over medium heat until boiling.
- Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool completely.
- While quinoa cools, chop bell peppers, cucumber, cherry tomatoes, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine cooled quinoa with veggies and fresh herbs. Drizzle with dressing and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Experiment with different vegetables or add nuts for extra crunch. Store leftovers in an airtight container for up to 3 days.