Description
This Easy Quinoa Salad is a quick, healthy, and delicious dish combining fluffy quinoa with fresh vegetables and a zesty lemon-olive oil dressing. Perfect for a light lunch or a nutritious side, this salad is easy to prepare in just 25 minutes and serves four people.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Optional
- 1/4 cup feta cheese, crumbled
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold running water to remove its natural bitter coating, saponin.
- Cook Quinoa: In a pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes or until all liquid is absorbed and the quinoa becomes fluffy.
- Prepare Vegetables: While the quinoa cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and chop the parsley. Combine all these in a large mixing bowl.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
- Combine Salad: Once the quinoa is cooked and slightly cooled, add it to the bowl of vegetables. Pour the dressing over the salad and toss well to evenly coat all ingredients.
- Add Feta (Optional): If desired, sprinkle crumbled feta cheese over the top of the salad right before serving for an extra burst of flavor and creaminess.
Notes
- Rinsing quinoa is essential to remove its natural bitterness.
- Allow quinoa to cool slightly before mixing to prevent wilting the fresh vegetables.
- Feta cheese can be omitted for a vegan version or substituted with a vegan cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to add nuts or seeds for extra crunch and nutrition.
