Description
A refreshing and nutritious quinoa salad packed with colorful vegetables and a zesty dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness.
- In a medium saucepan, combine quinoa and water; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine cooked quinoa, bell pepper, cucumber, cherry tomatoes, red onion, parsley, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
- For added protein, consider adding chickpeas or grilled chicken.
- This salad is best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 7
- Cholesterol: 5
Keywords: quinoa salad, healthy salad, Mediterranean salad, vegetarian salad, easy quinoa recipe