Description
This vibrant quinoa salad is a nutritious and refreshing dish perfect for a healthy lunch or light dinner. Combining fluffy quinoa with fresh cherry tomatoes, cucumber, bell pepper, and tangy feta cheese, tossed in a zesty lemon and olive oil dressing. It’s quick to make, packed with protein and fiber, and ideal for those seeking a gluten-free, vegetarian meal.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa
- 2 cups water
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
Cheese
- 1/4 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse Quinoa: Rinse 1 cup of quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness and residue.
- Cook Quinoa: In a medium pot, combine the rinsed quinoa and 2 cups water and bring to a boil over high heat.
- Simmer: Reduce heat to low, cover the pot with a lid, and let the quinoa simmer gently for 15 minutes until all the water is absorbed.
- Rest Quinoa: Remove the pot from the heat and allow it to sit, covered, for 5 minutes to steam and finish cooking perfectly.
- Fluff and Cool: Fluff the cooked quinoa with a fork to separate the grains and let it cool completely before mixing with the other ingredients.
- Combine Vegetables: In a large mixing bowl, add halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, and chopped parsley.
- Add Cheese and Quinoa: Add crumbled feta cheese and the cooled quinoa to the vegetable mixture, gently tossing to combine.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well emulsified.
- Toss Salad: Pour the dressing over the quinoa salad and mix thoroughly to evenly coat all ingredients.
- Serve: Serve the salad chilled from the refrigerator or at room temperature as a refreshing and healthy meal.
Notes
- For added protein, consider adding chickpeas or grilled chicken.
- Feta cheese can be substituted with vegan cheese for a dairy-free option.
- Adjust lemon juice and salt to taste depending on your preference.
- Store leftover salad in an airtight container in the fridge for up to 3 days.
- Make sure to let quinoa cool completely to avoid wilting the fresh vegetables.
