Ingredients
Scale
- 1 cup rinsed quinoa
- 2 cups water
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, diced
- 1 bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium pot, combine rinsed quinoa and water; bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until all water is absorbed. Let sit covered for 5 minutes before fluffing with a fork.
- While quinoa cools, dice the cucumber, cherry tomatoes, red onion, bell pepper, and chop the parsley.
- In a large bowl, mix cooled quinoa with chopped vegetables. Drizzle with olive oil and lemon juice; season with salt and pepper.
- Toss gently until well combined and serve immediately or chill for an hour to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg