Description

A colorful and nutritious dish perfect for Environment Day and any gathering. This delightful salad combines nutty quinoa, crunchy vegetables, and a zesty dressing, creating a refreshing experience with every bite. Enjoy the vibrant medley of flavors while contributing to a sustainable lifestyle!

Ingredients

Scale

1 cup tricolor quinoa
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1 bell pepper (any color), diced
½ red onion, thinly sliced
¼ cup fresh parsley or basil, chopped
3 tbsp extra virgin olive oil
2 tbsp lemon juice (freshly squeezed)
Salt and pepper to taste

Instructions

Rinse quinoa under cold water until clear. Combine with 2 cups water in a saucepan; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy.
While quinoa cooks, chop cucumbers, tomatoes, bell pepper, and red onion into bite-sized pieces.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Once quinoa cools slightly, mix it with the chopped veggies in a large bowl. Pour dressing over top and toss gently to coat.
Garnish with fresh herbs before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (200g)
Calories: 220
Sugar: 3g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Feel free to substitute or add seasonal vegetables like carrots or spinach for variety. For added crunch, sprinkle in some nuts or seeds. Store leftovers in an airtight container for up to three days.