Description
A nutritious and colorful salad made with quinoa, seasonal vegetables, and a zesty dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water.
- In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Great for meal prep; keeps well in the refrigerator for up to 3 days.
- Can be customized with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg