Brief Description: This gluten-free quinoa salad is a vibrant and nutritious dish packed with colorful vegetables and fresh herbs. Perfect as a light lunch or a side dish, it’s both delicious and satisfying. The lemony dressing adds a zesty flavor, making it a refreshing choice for any meal.

Servings: 4

Ready in: 30 minutes

Calories: 230 per serving

Good for: Lunch, Dinner, Side Dish

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Cook the Quinoa:
    • In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed.
    • Fluff the quinoa with a fork and let it cool to room temperature.
  2. Prepare the Vegetables:
    • While the quinoa is cooling, prepare the vegetables. Chop the cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
  3. Make the Dressing:
    • In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper.
  4. Combine the Salad:
    • In a large bowl, combine the cooled quinoa with the chopped vegetables and herbs. Add the feta cheese, if using.
    • Pour the dressing over the salad and toss gently to combine.
  5. Serve:
    • Serve immediately or chill in the refrigerator for 30 minutes before serving for a more refreshing taste.

Nutrition Elements:

  • Total Fat: 14g (18%)
  • Saturated Fat: 3g (15%)
  • Carbohydrates: 22g (8%)
  • Sugar: 3g
  • Protein: 6g (12%)
  • Fiber: 4g (16%)