Description
A colorful and nutritious rainbow quinoa salad packed with fresh vegetables, perfect for a healthy lunch or side dish.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced cucumber
- 1/4 cup shredded carrots
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse quinoa under cold water and drain.
- In a saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and let cool.
- In a large bowl, combine cooled quinoa, bell peppers, cucumber, carrots, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Add chickpeas or grilled chicken for extra protein.
- Adjust lemon juice and salt to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: rainbow quinoa salad, healthy quinoa recipe, vegetable quinoa salad