Description
This vibrant salad combines fluffy quinoa with fresh vegetables and a zesty dressing, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- 1 cup diced bell pepper
- 1/2 cup red onion, diced
- 1 cup corn (fresh or canned)
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness. In a pot, combine the rinsed quinoa and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, chop the vegetables. In a large bowl, mix together the cucumbers, cherry tomatoes, bell pepper, red onion, corn, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Once the quinoa is cooked and slightly cooled, add it to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.
Notes
For added flavor, use broth when cooking quinoa. Let the salad chill for at least 30 minutes to meld flavors. Store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg