Description
Easy and refreshing summer dinner recipes.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 cup of red onion, chopped
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and let it cool.
- In a large bowl, mix tomatoes, cucumber, bell pepper, and red onion.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Add cooled quinoa to the vegetable mixture.
- Pour dressing over the salad and mix well.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- This dish can be served cold or at room temperature.
- Feel free to add your favorite protein, such as grilled chicken or tofu.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: summer dinners, healthy salad, quinoa salad, easy recipes