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A light and nutritious quinoa salad that’s as vibrant as it is delicious! Tossed with colorful veggies, fresh herbs, and a tangy lemon vinaigrette, it’s a great side dish or a healthy meal on its own.
Rinse quinoa under cold water to remove any bitterness.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed.
While the quinoa is cooking, chop the cucumber, cherry tomatoes, red bell pepper, red onion, and parsley into bite-sized pieces.
In a large bowl, combine the cooked quinoa and chopped vegetables.
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the quinoa salad and toss gently to combine all ingredients evenly.
Taste and adjust seasoning if necessary before serving. Enjoy your fresh quinoa salad!
