Ingredients
Scale
- 1 cup quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- ½ red onion, finely chopped
- ½ cup fresh herbs (parsley or cilantro), chopped
- Juice of 1 lemon
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until it runs clear. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover and simmer for about 15 minutes until fluffy.
- While quinoa is cooking, chop the cucumber, cherry tomatoes, bell pepper, and red onion into bite-sized pieces.
- In a large mixing bowl, combine cooked quinoa with the chopped veggies.
- Drizzle olive oil and lemon juice over the salad mix. Season with salt and pepper to taste.
- Fold in fresh herbs gently and let the salad chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg