Description
A fresh and vibrant quinoa salad packed with colorful vegetables, herbs, and a light lemon vinaigrette — perfect as a healthy side or light main dish.
Ingredients
Units
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
- Remove from heat and let stand for 5 minutes, then fluff with a fork and let cool to room temperature.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Top with crumbled feta if using. Chill for 30 minutes for flavors to meld, if desired.
Notes
- Use vegetable broth instead of water for extra flavor.
- Try adding chickpeas or grilled chicken for added protein.
- Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg