Description

Baked Quinoa Salad is a vibrant, nutritious dish that combines fluffy quinoa with fresh vegetables and a zesty vinaigrette. This salad not only pleases the palate with its delightful crunch and colorful presentation but also serves as a versatile option for any occasion, from summer barbecues to comforting family dinners. Enjoy it as a main dish or side salad, and let the flavors meld together for an unforgettable experience.

Ingredients

Scale

1 cup quinoa
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1 bell pepper (any color), diced
1/2 cup feta cheese, crumbled
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Salt and pepper to taste
1/4 cup fresh herbs (parsley or basil), chopped

Instructions

Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes until fluffy.
While quinoa cooks, prepare vegetables by chopping cucumber, cherry tomatoes, bell pepper, and red onion into bite-sized pieces.
In a large bowl, mix cooked quinoa with chopped veggies.
Drizzle olive oil and lemon juice over the mixture; season with salt and pepper. Toss gently to combine.
Finish by adding crumbled feta cheese and fresh herbs; toss again before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 3g
Sodium: 180mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 9g
Cholesterol: 20mg

Keywords: - For added flavor, cook quinoa in vegetable broth instead of water. - Customize your salad by incorporating seasonal vegetables or adding nuts for extra crunch. - This salad can be made ahead of time; it tastes even better after marinating overnight.