Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), chopped
- 1 small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until the water runs clear. In a saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer covered for about 15 minutes until fluffy.
- While the quinoa cooks, chop the cucumber, halve the cherry tomatoes, and dice the bell peppers. Slice the red onion thinly.
- In a large mixing bowl, combine cooked quinoa and chopped vegetables. Add parsley, then drizzle with lemon juice and olive oil before seasoning with salt and pepper.
- Gently mix everything together using a spatula without mashing the veggies.
- Chill in the fridge for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg