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Quinoa Salad

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A vibrant and nutritious quinoa salad packed with crunchy vegetables and a tangy lemon dressing, perfect for summer picnics.

Ingredients

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  • 1 cup quinoa
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water to remove its bitter coating, known as saponin.
  2. Cook quinoa by bringing 2 cups of water to a boil, then adding the rinsed quinoa and simmering for about 15 minutes.
  3. Cool the quinoa for a few minutes after cooking.
  4. Combine the cooked quinoa with cherry tomatoes, cucumber, bell pepper, red onion, and parsley in a large bowl.
  5. Make the dressing by whisking together olive oil, lemon juice, salt, and pepper.
  6. Toss the salad mixture with the dressing until well combined.
  7. Serve immediately or chill before serving.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/quinoa-salad/

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