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Vibrant Quinoa Salad with Fresh Herbs
Experience a burst of flavors with this vibrant quinoa salad, brimming with fresh vegetables and aromatic herbs. This refreshing dish is not only a feast for the eyes with its colorful palette but also a powerhouse of nutrients. The nutty flavor of quinoa pairs perfectly with the crispness of cucumbers, the sweetness of bell peppers, and the tangy notes from the vinaigrette. Enjoy it as a light lunch, a side dish, or a healthy snack, and embrace the essence of healthy eating that has roots in ancient Andean cultures where quinoa was revered as a 'super grain.'
Ingredients
- Quinoa
- 1 cup, rinsed
- Water
- 2 cups
- Cucumber
- 1 medium, diced
- Tomatoes
- 1 cup, diced (cherry tomatoes work great)
- Red bell pepper
- 1 medium, diced
- Red onion
- 1/4 cup, finely chopped
- Fresh mint
- 1/4 cup, chopped
- Fresh parsley
- 1/4 cup, chopped
- Olive oil
- 3 tablespoons
- Lemon juice
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
- Remove from heat and let the quinoa cool for about 10 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, diced cucumber, tomatoes, red bell pepper, red onion, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the quinoa salad and gently toss until everything is well-coated.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled and enjoy your refreshing quinoa salad!
Tips
- For added protein, consider mixing in some chickpeas or grilled chicken.
- Feel free to substitute any vegetables with your favorites, such as avocados or corn.
- This salad can be made a day ahead; just keep the vinaigrette separate until ready to serve.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 20 minutes Calories: 250 Fat: 10g Carbs: 35g Protein: 8g Sodium: 150mg Sugar: 3g
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