Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 medium cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup bell peppers (mixed colors, diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes until all water is absorbed. Fluff with a fork.
- Prep the Veggies: While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and chop the bell peppers, red onion, and parsley.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Combine Ingredients: Once the quinoa cools slightly, transfer it to a large mixing bowl. Add chopped veggies and parsley. Drizzle dressing over the top and toss gently to combine.
- Chill & Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg