Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 red bell pepper (diced)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley or cilantro (chopped)
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Crumbled feta cheese for garnish
Instructions
- In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce the heat to low, cover, and let simmer for about 15 minutes until all the liquid is absorbed. Fluff with a fork and let cool.
- Dice the red bell pepper, cucumber, and avocado. Halve the cherry tomatoes and finely chop the red onion. Chop fresh parsley or cilantro.
- In a large bowl, combine the cooked quinoa and chopped vegetables. Squeeze lime juice, drizzle with olive oil, and season with salt and pepper. Toss gently until well combined.
- Serve in individual bowls or on a platter. Garnish with crumbled feta cheese if desired, and enjoy!
Notes
- This salad is best enjoyed fresh, but can be stored in the refrigerator for up to 3 days in an airtight container.
- Consider adding chickpeas or grilled shrimp for additional protein.
- Customize the salad with seasonal vegetables or fruits like mango for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg