Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa in cold water. In a pot, combine quinoa and water; let soak for 15 minutes.
- Bring to a boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork.
- In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Drizzle olive oil and lemon juice over the salad, season with salt and pepper, and toss to coat. Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Dress the salad just before serving to keep ingredients fresh.
- Substitute quinoa with bulgur, couscous, or farro if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg