Quinoa Salad
A nutritious and delicious quinoa salad packed with colorful vegetables and a zesty dressing, perfect for meal prep or as a refreshing side.
Ingredients
For the Salad
- 1 cup quinoa, rinsed Rinse to remove saponin.
- 2 cups water or vegetable broth Use vegetable broth for added flavor.
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped (any color)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional) Add for extra creaminess.
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
Instructions
Preparation
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, until quinoa has absorbed the liquid.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and allow to cool.
Vegetable Preparation
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- In a large bowl, combine chopped vegetables with parsley and optional feta cheese.
Dressing Preparation
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey or maple syrup (if using), and salt and pepper until well combined.
Combine
- Once the quinoa has cooled, add it to the bowl with the vegetables.
- Pour the dressing over the salad and toss until evenly coated.
Serve
- Enjoy immediately or let the salad chill in the refrigerator for 30 minutes to enhance the flavors.
Notes
Rinse your quinoa before cooking. Customize vegetables based on preferences. Add diced jalapeños for some heat. This salad can be meal prepped and stores for up to 3 days.