Description
Crispy Quinoa Salad is a vibrant and nutritious dish perfect for any occasion. This refreshing salad combines fluffy tri-color quinoa with crunchy vegetables, zesty lemon dressing, and fresh herbs for an explosion of flavor in every bite. Ideal for summer barbecues or quick lunches, this salad is not only visually appealing but also packed with protein and fiber. You’ll find it easy to prepare and impossible to resist!
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup bell peppers (red or yellow), diced
- 1/4 cup fresh parsley or cilantro, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Cook with 2 cups of water in a saucepan over medium heat until fluffy (about 15 minutes). Let cool.
- While the quinoa cooks, chop cucumber, cherry tomatoes, bell peppers, and red onion into small pieces for even texture.
- Add chopped herbs to a large mixing bowl.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Once quinoa has cooled slightly, mix it with the chopped vegetables and dressing in the large bowl. Toss gently until combined.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg