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Quinoa Salad

Name: Quinoa Salad
Cook time: 20 min
Total time: 20 min
Yield: 4-5
Ingredients: 2 cups uncooked quinoa, rinsed; 4 cups water; 2 medium red bell peppers, chopped; 2 medium cucumbers, chopped; 1.5 cups red onion, chopped; 2 cups parsley, chopped; 1/4 cup olive oil; 1/4 cup lemon juice; 2 tbsp apple cider vinegar; 4 cloves garlic, minced; 1 tsp pink Himalayan sea salt; Freshly ground black pepper, to taste

Elevate your mealtime with our vibrant Quinoa Salad, a colorful and nutritious dish bursting with fresh flavors and wholesome ingredients. Featuring protein-rich quinoa, crisp red bell peppers, refreshing cucumbers, zesty red onions, and fragrant parsley, this salad offers a delightful balance of textures and tastes. Tossed in a tangy dressing made with olive oil, lemon juice, apple cider vinegar, and aromatic garlic, every bite is a symphony of vibrant flavors that will delight your taste buds and leave you feeling satisfied and nourished.

Quinoa Salad

Rated 3.3 stars by 3 users

Servings

4-5

Cook Time

20 minutes

Level

level 1

Ingredients

2 cups uncooked quinoa, rinsed
4 cups water
2 medium red bell peppers, chopped
2 medium cucumbers, chopped
1.5 cups red onion, chopped
2 cups parsley, chopped
1/4 cup olive oil
1/4 cup lemon juice
2 tbsp apple cider vinegar
4 cloves garlic, minced
1 tsp pink Himalayan sea salt
Freshly ground black pepper, to taste

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Directions

Cook quinoa: After rinsing the quinoa add it and the water to a medium saucepan. Bring to a boil, then turn down the heat to a simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up
In a large serving bowl, combine the cucumber, bell pepper, onion and parsley. Set aside
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature