Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1/2 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red, yellow, or orange), diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water, then combine in a saucepan with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let stand for 5 minutes then fluff with a fork and cool.
- Chop cherry tomatoes, cucumber, bell pepper, and red onion. In a large bowl, mix these vegetables with chopped parsley.
- Once quinoa is cool, add to the bowl of vegetables. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
- Plate the salad and garnish with crumbled feta cheese if desired, and serve immediately.
Notes
- Store in an airtight container in the refrigerator for up to 3 days; keep dressing separate until ready to eat.
- This salad can be made vegan by omitting the feta or replacing it with a vegan alternative.
- Customization options include adding avocado, corn, or black beans for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Cosmic/Healthy
- Diet: Vegetarian, Vegan (optional)
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg