Vibrant Quinoa Salad
A refreshing, healthy quinoa salad packed with vegetables and flavor, perfect for a light lunch or dinner.
Ingredients
Salad Base
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth You can also use water.
Vegetables
- 1 cup cherry tomatoes, halved
- 1 piece bell pepper, diced (red or yellow for sweetness)
- 1 piece cucumber, diced
- 1 can chickpeas, drained and rinsed
Dressing
- 2 tbsp olive oil
- 1 piece juice of 1 lemon
- to taste Salt and pepper
Garnish
- Fresh herbs (like parsley or basil) For garnish
Instructions
Cooking Quinoa
- In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
- Add the rinsed quinoa and reduce to a simmer. Cover and cook for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Preparing Vegetables
- While the quinoa cooks, prepare the vegetables. Dice the bell pepper, cucumber, and halve the cherry tomatoes. (Tip: The colors not only enhance the dish visually but also pack a nutritional punch!)
Mixing Salad
- In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, bell pepper, and cucumber.
- In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle this dressing over the quinoa and vegetable mixture, tossing gently to combine.
- Allow the salad to chill for about 10 minutes so the flavors meld together.
- Garnish with fresh herbs before serving.
Notes
To keep your quinoa salad fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the quinoa separately from the vegetables as freezing can alter the texture of fresh ingredients.