Healthy Quinoa Salad
A colorful and satisfying salad made from fluffy quinoa, fresh vegetables, and a zesty lemon-olive oil dressing, perfect for lunches and potlucks.
Ingredients
For the Salad
- 1 cup quinoa Rinse to remove bitterness.
- 2 cups water For cooking the quinoa.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 each bell pepper, diced Any color.
- 1/4 cup red onion, finely chopped
- 1 cup corn Fresh or canned; if canned, drained.
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, optional For a creamy finish.
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice Can substitute with lime or white wine vinegar.
- to taste salt
- to taste pepper
Instructions
Preparation
- Rinse the quinoa under cold water and drain well.
- Combine the rinsed quinoa and 2 cups water in a small pot. Bring to a boil.
- Reduce heat, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is tender.
- Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool faster.
- While the quinoa cools, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drain the corn if using canned.
Mixing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine the cooled quinoa with the chopped vegetables and parsley.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust salt, pepper, or lemon.
- Sprinkle feta on top if using and serve immediately, or chill for later.
Notes
This salad is great for meal prep and keeps well for 3-4 days in the fridge. If using feta, reserve it until serving to maintain texture. Avoid freezing.