Description

Quinoa Salad is a colorful and nutritious dish that combines protein-packed quinoa with a medley of crisp vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. This easy-to-make salad is perfect for potlucks, meal prep, or a refreshing lunch. Enjoy it chilled or at room temperature to celebrate vibrant flavors any time of the year.

Ingredients

Scale

1 cup uncooked quinoa
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1 cup bell peppers (any color), diced
1/4 small red onion, finely chopped
1/2 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
Juice of 1 lemon (about 3 tablespoons)
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Rinse quinoa under cold water using a fine-mesh sieve. Combine with 2 cups of water or vegetable broth in a saucepan and bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork.
While quinoa cooks, chop cucumber, cherry tomatoes, bell peppers, red onion, and parsley into bite-sized pieces.
In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
In a large bowl, combine cooked quinoa with chopped veggies and feta cheese. Drizzle dressing over the top and toss gently to mix.
Serve immediately or chill in the refrigerator for enhanced flavors.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (about 200g)
Calories: 220
Sugar: 3g
Sodium: 250mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 7g
Cholesterol: 15mg

Keywords: - Customize by adding nuts for crunch or swapping vegetables based on your preferences. - For added flavor, cook quinoa in vegetable broth instead of water. - Store leftovers in an airtight container for up to four days; refresh with extra dressing before serving.