Ingredients
Scale
- 1 cup organic quinoa
- 2 cups water or vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with water or broth in a pot; bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa cooks, chop cucumber, cherry tomatoes, bell pepper, and parsley.
- In a large bowl, mix cooked quinoa with chopped veggies.
- Drizzle lemon juice and olive oil over the mixture; season with salt and pepper. Toss gently to combine.
- Taste and adjust seasoning as needed before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg