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Colorful Quinoa Salad with Vegetables and Lemon

A salad rich in plant-based protein and fiber, combining light and fluffy quinoa grains with fresh, crunchy vegetables dressed in olive oil and lemon.

30 min 4 servings 210 cal/serving Easy 15 views
Colorful Quinoa Salad with Vegetables and Lemon

Instructions

  1. Rinsing the Quinoa
    Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer to remove the natural saponin coating, which causes a bitter taste.
  2. Cooking the Quinoa
    In a small pot, bring the quinoa, water, and a small pinch of salt to a boil over medium heat. Then, reduce the heat to low, cover the pot, and let it simmer for 15 minutes until all the water is absorbed. · 15 min
  3. Cooling the Quinoa
    Remove the pot from the heat, fluff the quinoa grains with a fork, and leave uncovered to cool completely to room temperature. · 10 min
  4. Preparing the Dressing
    In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper until the dressing is fully emulsified.
  5. Combining the Ingredients
    In a large serving bowl, combine the cooled quinoa with cucumber, cherry tomatoes, yellow bell pepper, parsley, mint, and red onion.
  6. Serving
    Pour the dressing over the salad and toss gently to evenly distribute the flavors. Serve immediately or refrigerate until ready to serve.

Nutrition / serving

210
cal
5.5
protein g
26.5
carbs g
10.5
fat g

Chef's tips

For the fluffiest, ideal quinoa texture, make sure to let it cool completely before mixing in the fresh vegetables so that their crisp crunch is preserved and not wilted by steam or residual heat.