Description
This Easy Quinoa Salad is a quick, healthy, and delicious dish perfect for a light lunch or side. Combining fluffy quinoa with fresh vegetables and a tangy lemon olive oil dressing, it’s both nutritious and packed with vibrant flavors. Optional feta cheese adds a creamy touch, making it versatile for various dietary preferences.
Ingredients
Scale
Grains and Legumes
- 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
Cheese (Optional)
- 1/4 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold water to remove its natural coating called saponin, which can impart a bitter taste.
- Cook Quinoa: In a pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover the pot, and let it simmer for about 15 minutes or until the quinoa is tender and fluffy, absorbing all the water.
- 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. Combine them in a large mixing bowl.
- Mix Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined to create a fresh and zesty dressing.
- Combine Salad: Once the quinoa has cooled slightly, add it to the bowl with the chopped vegetables. Pour the dressing over the salad and toss gently to ensure an even coating.
- Add Feta Cheese: If desired, sprinkle crumbled feta cheese over the top of the salad before serving for a creamy, tangy finish.
- Serve: Serve immediately or refrigerate for up to 1 day to allow flavors to meld. Enjoy as a light meal or a healthy side dish.
Notes
- Rinsing quinoa helps remove bitterness and improves texture.
- For added protein, toss in chickpeas or grilled chicken.
- Feta cheese is optional and can be omitted for a vegan version.
- If refrigerating, dress the salad just before serving to keep ingredients fresh.
- This salad keeps well refrigerated for up to 1 day but is best fresh.
