Description
Elevate your meals with this vibrant Vegetable Quinoa Salad, a perfect blend of fresh vegetables and protein-rich quinoa. This colorful dish is not only quick to prepare, but it’s also extremely versatile, making it ideal for lunch, dinner, or potlucks. Packed with nutrients and customizable to suit your tastes or seasonal ingredients, this salad is sure to become a favorite in your meal rotation.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 carrot, grated
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- While quinoa cooks, chop the vegetables and place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Once cooked, fluff the quinoa with a fork and let it cool slightly before adding it to the vegetables. Pour dressing over the salad and toss gently until evenly coated.
- Taste and adjust seasoning if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course/Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg