Ingredients
Scale
- 1 cup quinoa
- 1 ¾ cups water or vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (any color), diced
- ¼ small red onion, finely chopped
- ¼ cup fresh parsley or cilantro, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa and water or broth. Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
- Fluff quinoa with a fork. While it cools, chop cucumbers, tomatoes, bell peppers, and onion into bite-sized pieces.
- In a large bowl, mix cooled quinoa with chopped veggies and herbs. Drizzle with lemon juice and olive oil; season with salt and pepper.
- Toss gently to combine and serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg