Ingredients
Main Ingredients
- 1 cup quinoa Rinse before cooking to remove bitterness.
- 2 cups water or vegetable broth Use vegetable broth for added flavor.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 each bell pepper, diced Any color variety can be used.
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped For garnish.
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice Adjust based on taste.
- to taste Salt and pepper Adjust seasoning to your preference.
Method
Cooking Quinoa
- Rinse quinoa under cold water.
- In a pot, bring water or vegetable broth to a boil and add quinoa.
- Reduce heat to low, cover, and simmer for about 15 minutes until quinoa is cooked.
Mixing Ingredients
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Making Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Combining Salad
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 350mgFiber: 5gSugar: 2g
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Vegetables may soften but flavors will blend beautifully. Toss to revive before serving.
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