Quinoa Salad with Crunchy Veggies

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Steps

1. 1 Rinse quinoa under cold water until water runs clear.
2. 2 Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
3. 3 Transfer cooked quinoa to a large bowl and let it cool for 5 minutes.
4. 4 Add cucumber, red bell pepper, cherry tomatoes, red onion, and parsley to the quinoa.
5. 5 Whisk together olive oil and lemon juice, then pour over the salad. Season with salt and pepper to taste.
6. 6 Toss everything together until well combined and serve.

Nutrition

Tips

• For added protein, toss in some chickpeas or grilled chicken.
• This salad tastes even better after chilling in the fridge for an hour.
• Swap parsley for cilantro if you prefer a different flavor.
• Toast the quinoa before cooking for a nuttier flavor.
• Use cherry tomatoes on the vine for a fun presentation.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired.

Serving Suggestions

• Pair with grilled salmon for a complete meal.
• Serve alongside warm pita bread for a satisfying lunch.
• Add feta cheese for a tangy twist.
• Enjoy with a side of hummus for extra flavor.

FAQ