Ingredients
Scale
- 1 cup of cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 avocado, diced
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: roasted chickpeas or sunflower seeds for crunch
Instructions
- Begin by thoroughly rinsing 1 cup of raw quinoa under cold water. Cook according to package instructions, typically simmering in 2 cups of water for about 15 minutes until fluffy. Let it cool to room temperature.
- While the quinoa cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and avocado, and finely chop the red onion, parsley, and mint.
- In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, and avocado.
- Pour over the juice of 1 lemon and 2 tablespoons of olive oil. Season with salt and freshly ground pepper to taste. Toss gently to evenly distribute all ingredients.
- For added nutrition and crunch, sprinkle your favorite proteins or seeds.
- Serve immediately or chill in the fridge for an hour to allow flavors to meld. Enjoy your healthy and vegan quinoa salad!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add avocado just before serving to prevent browning.
- Consider preparing the dressing separately and adding it when ready to serve for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Combine, Toss, Chill
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg