Description
A refreshing dish perfect for summer, offering satisfaction without heaviness.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat to low. Cover and simmer for 15 minutes.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Add the cooked quinoa to the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- This salad can be made a day in advance.
- Feel free to add your favorite vegetables.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Summer Comfort Food, Light Salad, Quinoa Salad