Description
Bright flavors and vibrant colors make this healthy quinoa salad a joy to eat, packed with nutrition and perfect as a light main course or side dish.
Ingredients
Scale
- 250 g (1 ¼ cups) quinoa
- 500 ml (2 cups) water
- 1 cucumber, diced
- 1 bell pepper, chopped
- 200 g (1 cup) cherry tomatoes, halved
- 50 g (¼ cup) red onion, finely chopped
- 30 ml (2 tablespoons) olive oil
- 30 ml (2 tablespoons) lemon juice
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer.
- Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes.
- Chop the cucumber, bell pepper, and cherry tomatoes, and finely chop the red onion. Set aside in a large mixing bowl.
- Whisk together olive oil and lemon juice in a small bowl. Season with salt and pepper.
- Add the cooked quinoa to the bowl with the chopped vegetables. Pour the dressing over the mixture and toss gently.
- Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for 30 minutes.
Notes
This salad can be prepared ahead of time and store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg