Description

This Easy Quinoa Salad is a quick, healthy, and delicious dish perfect for a light lunch or side. Packed with fresh vegetables and a zesty lemon dressing, it combines fluffy quinoa with cherry tomatoes, cucumber, bell pepper, red onion, and parsley for a vibrant, nutritious meal. The optional addition of crumbled feta cheese adds a touch of creamy tanginess to finish.

Ingredients

Scale

Quinoa Base

1 cup quinoa
2 cups water

Vegetables

1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup parsley, chopped

Dressing and Toppings

3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
1/4 cup feta cheese, crumbled (optional)

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Instructions

Rinse Quinoa: Thoroughly rinse the quinoa under cold water to remove its natural coating called saponin, which can make it taste bitter.
Cook Quinoa: In a pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover the pot, and simmer for about 15 minutes until the quinoa is fluffy and all the water is absorbed.
Prepare Vegetables: While the quinoa cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and chop the parsley, then set aside.
Combine Salad Base: In a large bowl, mix the cooked quinoa with the prepared cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
Toss Salad: Pour the dressing over the quinoa and vegetable mixture and toss gently to evenly coat all ingredients.
Add Feta: If desired, sprinkle crumbled feta cheese on top before serving for a creamy and tangy finish.

Notes

For extra flavor, you can add minced garlic or chopped fresh mint to the salad.
Make sure to rinse quinoa well to avoid bitterness.
This salad can be served chilled or at room temperature.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feta cheese is optional and can be omitted for a vegan version.