Quinoa Salad
Whip up a delightful Quinoa Salad that combines the protein-rich whole grain with a medley of colorful vegetables, fresh herbs, and a zesty vinaigrette. This gluten-free side dish is a nutritious, vibrant option for all, offering a flavorful and satisfying experience.
Servings 12
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- For the Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the quinoa and water (or vegetable broth) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and let it cool.
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.
- In a separate small bowl, whisk together the vinaigrette ingredients: olive oil, red wine vinegar, lemon juice, honey (or maple syrup), minced garlic, salt, and pepper.
- Drizzle the vinaigrette over the quinoa salad and toss gently to combine, ensuring the salad is evenly coated.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy a burst of flavors in every nutritious bite!
Notes
This Quinoa Salad is perfect for picnics, potlucks, or as a wholesome side dish for any meal. Packed with protein and bursting with fresh, vibrant flavors, it's a delightful gluten-free option for all occasions.