Description

Quinoa Salad with Fresh Veggies is a vibrant, nutritious dish that combines fluffy quinoa with crunchy cucumbers, sweet cherry tomatoes, and colorful bell peppers. Tossed in a zesty lemon-olive oil dressing, this refreshing salad is perfect for summer picnics, meal prep, or as a delightful side at any gathering. Each bite bursts with flavor and provides essential nutrients to keep you energized throughout the day.

Ingredients

Scale

1 cup quinoa
1 cup diced cucumbers
1 cup halved cherry tomatoes
1 cup diced bell peppers (any color)
1/2 cup thinly sliced red onion
1/4 cup chopped fresh herbs (basil or parsley)
Juice of 1 lemon (about 2 tablespoons)
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Rinse quinoa under cold water in a fine mesh strainer to remove bitterness. Cook according to package instructions using about 2 cups of water. Bring to a boil, then simmer until water is absorbed (about 15 minutes). Allow to cool.
While quinoa cooks, chop cucumbers, cherry tomatoes, bell peppers, and red onion into bite-sized pieces.
In a large bowl, combine cooled quinoa with chopped veggies and herbs. Toss gently.
In a small bowl, whisk together lemon juice and olive oil; pour over salad mixture and toss again.
Season with salt and pepper to taste before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: No cooking required after quinoa
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (250g)
Calories: 220
Sugar: 3g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Customize your salad by adding roasted vegetables or your favorite nuts for added crunch. For extra protein, consider adding chickpeas or grilled chicken. The salad can be made ahead; flavors improve after chilling in the fridge for a few hours.