Ingredients
Scale
- 1 cup quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, sliced (red, yellow, or orange)
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let cool.
- While quinoa cooks, chop cucumber, halve cherry tomatoes, slice bell pepper, and finely chop red onion.
- In a large bowl, mix cooled quinoa with chopped vegetables and parsley.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper. Drizzle over salad and toss gently to combine.
- Cover and chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Health-Focused
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg