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Fresh Healthy Vegetable Quinoa Salad

fresh healthy vegetable quinoa salad - featured image
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A fresh, light, and nutritious quinoa salad packed with crisp vegetables and a zesty lemon-olive oil dressing. Perfect for quick, easy meals that are both satisfying and healthy.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 2 cups (16 fl oz) water or vegetable broth
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup diced bell peppers (mix of red, yellow, and orange)
  • 1/4 cup finely chopped red onion (optional)
  • 1/2 cup chopped fresh parsley (flat-leaf preferred)
  • 1/4 cup chopped fresh mint
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced (optional)
  • 1/2 teaspoon salt, plus extra to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Rinse the quinoa under cold running water for about 30 seconds using a fine mesh strainer to remove bitterness. Drain well.
  2. In a medium saucepan, combine rinsed quinoa and 2 cups water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
  3. Remove from heat and let quinoa sit covered for 5 minutes to steam.
  4. Fluff the quinoa gently with a fork and spread it out on a plate or tray to cool.
  5. While quinoa cooks, dice cucumber, halve cherry tomatoes, chop bell peppers, red onion, parsley, and mint. Mince garlic if using.
  6. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper until well combined.
  7. In a large bowl, toss the cooled quinoa with all chopped vegetables and herbs. Pour dressing over and stir gently to coat evenly.
  8. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  9. Serve immediately or refrigerate for 30 minutes to let flavors meld.

Notes

Rinsing quinoa removes bitterness and improves flavor. Cool quinoa completely before mixing to prevent wilting vegetables. Adjust seasoning after combining. Dressing is best made fresh and added just before serving. Salad can be served immediately or chilled for better flavor melding. Store leftovers in airtight container refrigerated up to 3 days.

Nutrition

Keywords: quinoa salad, healthy salad, vegetable salad, light meal, easy recipe, gluten-free, plant-based, fresh herbs, lemon dressing

Find it online: https://grubella.com/fresh-healthy-vegetable-quinoa-salad-recipe-easy-light-meal-ideas/