Quinoa Salad
This quinoa salad is a colorful celebration of fresh ingredients and bold flavors. Packed with fluffy, nutty quinoa, crisp vegetables, and a tangy dressing, it’s the perfect dish for any occasion—from summer barbecues to quick lunches. Whip it up in no time and enjoy a healthy, satisfying meal that not only pleases your palate but also looks stunning on your plate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 cup tricolor quinoa
- 2 cups water or vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled (or vegan cheese)
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
- Fresh herbs (like parsley or mint), chopped
Instructions
- Rinse quinoa under cold water to remove bitterness. In a pot, combine rinsed quinoa with water or broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- While quinoa cooks, chop cucumbers, cherry tomatoes, red bell pepper, and red onion into small pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and fresh herbs.
- Once the quinoa has cooled slightly, fluff with a fork in a large bowl. Add chopped veggies and crumbled feta cheese.
- Pour the dressing over the salad mixture and toss gently until coated. Taste and adjust seasoning if needed.
- Chill in the fridge for about 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 325
- Sugar: 3g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg