Description
Fresh Quinoa Veggie Salad for Environment Day Awareness is a colorful and nutritious dish that celebrates fresh, sustainable ingredients. This vibrant salad combines protein-packed quinoa with crunchy cucumbers, juicy cherry tomatoes, and sweet bell peppers, all tossed together in a zesty lemon dressing. Perfect for picnics, potlucks, or as a healthy meal prep option, this salad is easy to make and bursting with flavor.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper (any color), diced
- 1/4 medium red onion, thinly sliced
- 1/4 cup fresh parsley or cilantro, chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
- While the quinoa cooks, chop the cucumber, halve the cherry tomatoes, dice the bell pepper, and slice the red onion.
- In a large bowl, combine fluffed quinoa with chopped veggies and herbs.
- Whisk together olive oil and lemon juice in a small bowl. Drizzle over the salad mixture and toss gently to coat.
- Transfer to serving bowls; adjust seasoning as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 250
- Sugar: 3g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize with seasonal vegetables or add nuts for extra crunch. Store leftovers in an airtight container for up to three days; enjoy cold or gently reheated.