Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 bell pepper (any color), diced
- ¼ cup fresh parsley or cilantro, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water using a fine mesh strainer. Cook in a saucepan with 2 cups of water over medium heat. Bring to a boil, then reduce heat to low; cover and simmer for 15 minutes until fluffy.
- While the quinoa cooks, prepare the veggies: chop the cucumber, cherry tomatoes, bell pepper, and red onion.
- Finely chop the fresh herbs.
- In a large bowl, combine the cooked quinoa with chopped veggies and herbs. Drizzle with olive oil and lemon juice; toss gently until well mixed.
- Season with salt and pepper to taste; adjust as desired.
- Serve immediately or chill in the fridge for an hour to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg