Description
A vibrant and nutritious quinoa salad packed with fresh vegetables, herbs, and a light dressing, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 bell pepper, diced
- ½ cucumber, diced
- ½ cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup sliced almonds or sunflower seeds, toasted
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, cook it in 2 cups of water with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook for about 15 minutes.
- Chop your vegetables: dice the bell pepper, cucumber, and halve the cherry tomatoes.
- Toast the nuts or seeds in a dry skillet over medium heat for about 5 minutes until golden, stirring frequently.
- Whisk together olive oil, lemon juice, and maple syrup in a small bowl, seasoning with salt and pepper.
- Combine the cooked quinoa, diced vegetables, and chopped herbs in a large bowl. Drizzle with dressing and toss gently.
- Adjust seasoning to taste and let sit for at least 15 minutes before serving.
- Serve chilled or at room temperature as a side dish or light main course.
Notes
Feel free to customize with seasonal vegetables and adjust ingredients based on personal preferences. Letting the salad sit enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, healthy salad, vegetarian recipes, quick meals, family dinner