Description
This vibrant Quinoa Salad is a refreshing and nutritious dish perfect for any meal. Loaded with fresh vegetables, tangy feta cheese, and a zesty olive oil lemon dressing, it’s a light yet satisfying option that’s easy to prepare and bursting with flavor. High in protein and fiber, this salad is perfect for a healthy lunch or side dish and will appeal to anyone looking for a wholesome, gluten-free, and vegetarian meal.
Ingredients
Scale
Quinoa
- 1 cup quinoa
- 2 cups water
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
Cheese
- 1/4 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse Quinoa: Thoroughly rinse 1 cup of quinoa under cold running water to remove the natural coating called saponin, which can make it taste bitter.
- Cook Quinoa: In a pot, combine the rinsed quinoa with 2 cups of water and bring it to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes until all the water is absorbed.
- Rest: Remove the pot from heat and let it sit covered for an additional 5 minutes to allow the quinoa to steam and become fluffy.
- Fluff and Cool: Use a fork to fluff the quinoa gently and let it cool to room temperature before combining it with the other ingredients.
- Prepare Vegetables: In a large bowl, mix together the halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, and chopped parsley.
- Add Quinoa: Once cooled, add the quinoa to the bowl with the vegetables.
- Make Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and pepper to taste until well combined.
- Toss Salad: Pour the dressing over the quinoa and vegetables, add the crumbled feta cheese, and mix everything thoroughly to combine.
- Serve: Serve the salad chilled or at room temperature as a healthy, flavorful dish.
Notes
- Rinsing quinoa removes bitterness due to its natural coating.
- Letting quinoa cool before mixing prevents the salad from becoming soggy.
- You can substitute feta cheese with a vegan alternative for a dairy-free version.
- This salad keeps well refrigerated for up to 2 days.
- Adjust lemon juice and salt to taste for a brighter or milder dressing.
