This vibrant and nutritious quinoa salad is perfect for a refreshing lunch or a side dish at dinner. Packed with colorful ingredients, itβs not only visually appealing but also rich in vitamins, minerals, and protein. Letβs dive into the recipe.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper (red, yellow, or orange), diced
- 1 avocado, diced
- 1/4 red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
1. Rinse and Cook the Quinoa, Start by rinsing the quinoa under cold water to remove its natural coating, called saponins, which can impart a bitter taste. In a medium saucepan, bring the 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Once cooked, fluff it with a fork and let it cool.
2. Prepare the Vegetables: While the quinoa is cooling, wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion. Dice the avocado just before adding it to the salad to prevent browning.
3. Mix the Dressing, In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and a pinch of salt and pepper until well combined. This dressing will add a zesty flavor to the salad and enhance its fresh ingredients.
4. Combine Everything, In a large mixing bowl, combine the cooled quinoa with the chopped vegetables, parsley, and feta cheese (if using). Pour the dressing over the salad.
