Description
A vibrant, healthy dish packed with protein and fresh vegetables, perfect for a light lunch or a side at dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- In a medium-sized saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
- Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Then, fluff the quinoa with a fork and set aside to cool.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and corn.
- Add the cooled quinoa to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa and vegetable mixture. Toss until everything is well coated.
- Stir in the fresh parsley and adjust the seasoning if needed.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- Quinoa can be substituted with other grains like couscous or farro.
- Feel free to add your favorite vegetables to the salad.
- Make it a meal by adding grilled chicken or tofu.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg