Description
A light and refreshing quinoa salad perfect for a summer lunch. Packed with fresh vegetables and a zesty lemon vinaigrette, this dish is nutritious and satisfying.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, corn, parsley, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooked quinoa to the vegetable mixture and pour the dressing over the top. Toss to combine.
- Serve immediately or refrigerate for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Fat: 10
- Carbohydrates: 36
- Fiber: 5
- Protein: 8