Description
Experience a burst of freshness with this Crispy Quinoa Salad! Packed with vibrant vegetables and protein-rich quinoa, this dish is perfect for any occasion, from picnics to weeknight dinners. The delightful crunch and zesty flavor make it a crowd-pleaser that will leave everyone asking for seconds!
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 medium cucumber, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp fresh parsley or cilantro, chopped
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa and water; bring to a boil. Reduce heat and simmer for about 15 minutes until fluffy.
- While quinoa cooks, chop the cucumber, bell pepper, cherry tomatoes, and red onion into bite-sized pieces.
- Once quinoa is slightly cool, combine it with the chopped vegetables in a large bowl.
- Drizzle olive oil and lemon juice over the mixture; season with salt and pepper. Toss gently to mix well.
- Fold in crumbled feta cheese and chopped herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: - For added flavor, toast the quinoa in a dry pan before cooking. - Feel free to substitute seasonal vegetables or add roasted sweet potatoes for variation. - Store leftovers in an airtight container in the fridge for up to three days.