Fresh Quinoa Salad With Vegetables
This vibrant quinoa salad is packed with fresh vegetables and herbs, making it a nutritious and refreshing dish. Perfect for a light lunch or as a side for dinner, it is both raw and vegan, ensuring a healthy meal option.
This recipe is lunch, scaled for 4 servings, with 15 min prep.
Prep: 15 min · Total: 15 min · Serves: 4
Quick cooking notes
- Core ingredients include quinoa, cherry tomatoes, red onion, salt.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 cup quinoa (rinsed)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (finely chopped)
- 1 tsp salt
- 1 tsp black pepper
- 1 medium bell pepper (diced)
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 cup parsley (chopped)
- 1 medium cucumber (diced)
Instructions
- Rinse the quinoa under cold water and drain well.
- In a large bowl, combine the rinsed quinoa, diced cucumber, diced bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
- Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Nutrition (per serving)
- Calories: 220
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.