Quinoa vegetable salad
A light, crunchy, and nutritious salad perfect for a wholesome lunch or meal prep. Fluffy quinoa pairs wonderfully with fresh vegetables, tossed in a zesty lemon and olive oil dressing. Make sure to let the quinoa cool completely before tossing so the vegetables retain their crisp texture.
Ingredients
- water300 ml
- Olive Oil30 ml
- Lemon juice20 ml
Instructions
5 steps- 1
Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve to remove any natural bitterness. Place it in a pot with water and a pinch of salt, bring to a boil, then cover and simmer on low heat for 15 minutes until all liquid is absorbed.
15 min
100°C
- 2
Fluff the cooked quinoa with a fork and spread it onto a wide plate or bowl to cool completely to room temperature.
15 min
- 3
While the quinoa cools, dice the cucumber and red bell pepper into small cubes, halve the cherry tomatoes, finely chop the red onion, and mince the fresh parsley.
10 min
- 4
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, and ground black pepper until well emulsified.
2 min
- 5
In a large salad bowl, combine the cooled quinoa, chopped vegetables, and herbs. Drizzle with the dressing and toss gently to combine.
3 min
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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