Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions:
- Rinse Quinoa: Place the quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes. This helps remove the natural coating, saponin, which can make quinoa taste bitter.
- Cook Quinoa: In a medium pot, bring the rinsed quinoa and 2 cups of water to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
- Prepare Vegetables: While the quinoa is cooking, dice the cucumber and bell pepper, halve the cherry tomatoes, finely chop the red onion, and chop the fresh parsley.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- Dress the Salad: Drizzle the salad with 2 tablespoons of olive oil and the juice of one lemon. Season with salt and pepper to taste.
- Toss and Serve: Toss the salad well to ensure all ingredients are evenly mixed. Serve chilled and enjoy!
Nutritional Information (Per Serving):
- Serving Size: About 1 cup (makes approximately 4 servings)
- Calories: 210 kcal
- Protein: 6 g
- Carbohydrates: 28 g
- Dietary Fiber: 5 g
- Sugars: 3 g
- Fat: 9 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Vitamin A: 20% of the Daily Value (DV)
- Vitamin C: 60% of the DV
- Calcium: 4% of the DV
- Iron: 10% of the DV
This quinoa salad is not only delicious but also packed with nutrients. Quinoa is a great source of plant-based protein and fiber, making it a perfect base for this healthy, refreshing salad. The colorful vegetables add a variety of vitamins and minerals, while the olive oil provides healthy fats. Enjoy this nutritious dish as a light lunch or a side dish with your favorite meal!