Description
A healthy and refreshing quinoa salad packed with fresh vegetables, herbs, and a zesty lemon vinaigrette. Perfect as a side dish or light meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, combine quinoa, water, and 1/2 teaspoon salt. Bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed.
- Remove from heat and let quinoa cool completely.
- In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese (if using).
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a vegan version, omit the feta cheese.
- This salad can be made ahead and stored in the fridge for up to 3 days.
- Add chickpeas or grilled chicken for extra protein.