Description
A refreshing and nutritious Quinoa Salad recipe with a Mediterranean twist. This vibrant salad features fluffy quinoa tossed with cherry tomatoes, crisp cucumber, bell pepper, red onion, and a zesty lemon vinaigrette.
Ingredients
Scale
Quinoa:
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, bring quinoa and water or broth to a boil. Simmer for about 15 minutes until fluffy. Let it cool.
- Prepare Salad: In a large bowl, combine quinoa, tomatoes, cucumber, bell pepper, onion, feta, parsley, and mint.
- Make Dressing: Whisk olive oil, lemon juice, vinegar, garlic, salt, and pepper.
- Combine: Pour dressing over salad, toss gently, adjust seasoning, and serve chilled or at room temperature.
Notes
- Store leftovers in the fridge for up to 3 days.
- Add chickpeas or grilled chicken for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
