Quinoa and Vegetable Salad Recipe
This Quinoa and Vegetable Salad Recipe is a delicious and nutritious option for a light meal or side dish. Packed with protein-rich quinoa and a colorful medley of fresh vegetables, this salad is as beautiful as it is tasty. The combination of crunchy vegetables, fluffy quinoa, and a zesty dressing creates a perfect balance of flavors and textures. Whether you're looking for a healthy lunch, a quick dinner, or a dish to bring to a potluck, this recipe is a winner. Not only is it incredibly easy to prepare, but it also offers a satisfying crunch and refreshing taste, making it a favorite for health-conscious eaters. Let’s dive into this simple, wholesome, and nutrient-packed salad!
Equipment
- Medium pot (for cooking quinoa)
- Mixing bowl
- knife
- Cutting board
- Whisk (for dressing)
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 carrot, shredded
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water to remove any bitterness.
- In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the liquid. Fluff with a fork and let it cool.
- While the quinoa is cooking, prepare the vegetables. Dice the cucumber, bell pepper, and onion, and shred the carrot.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooked quinoa, vegetables, and chopped parsley.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve immediately or chill in the fridge for later. Enjoy!
Notes
- For added protein, you can top the salad with grilled chicken or chickpeas.
- Feel free to experiment with other vegetables like cherry tomatoes, spinach, or avocado.
- Store leftovers in an airtight container in the fridge for up to 3 days.
