Description
A refreshing and nutritious quinoa salad loaded with colorful veggies, ideal for healthy food photography.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 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 and let simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Once the quinoa is cooked, let it cool for a few minutes, then add it to the veggie mixture.
- Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for later.
Notes
- Feel free to add other vegetables or proteins like chickpeas or grilled chicken for added nutrition.
- This salad is perfect for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 10
- Carbohydrates: 34
- Fiber: 5
- Protein: 8