Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cucumbers, diced
- 1 cup bell peppers (mixed colors), diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh herbs (parsley or cilantro), chopped
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Cook in boiling water with a pinch of salt for about 15 minutes until fluffy.
- While quinoa cooks, chop cucumbers, bell peppers, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, mix cooked quinoa with chopped veggies and herbs.
- Whisk lemon juice and olive oil in a small bowl; season with salt and pepper.
- Pour dressing over the quinoa mixture and toss gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg