Description
A simple and fresh salad featuring quinoa, vegetables, and a light dressing, suitable for a healthy lunch.
Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the quinoa well under cold water.
- Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
- Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and let it cool completely.
- In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat all ingredients evenly.
- Serve immediately or chill for later.
Notes
- You can add 1/2 cup of crumbled feta cheese for extra flavor if desired.
- For a protein boost, add one can of rinsed and drained chickpeas.
- Prepare the quinoa ahead of time to speed up assembly.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: No Cook/Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 12
- Cholesterol: 0
Keywords: quinoa salad, fresh salad, healthy lunch, vegetarian salad, light meal