Embark on a culinary adventure with our Quinoa Veggie Salad, a vibrant and nutritious dish that’s as delightful to the eye as it is to the palate. Perfect for health-conscious individuals and food lovers alike, this salad combines the fluffy texture of quinoa with the crunch of fresh vegetables, all dressed in a zesty lemon and olive oil vinaigrette. Whether you’re looking for a light lunch, a side dish, or a wholesome meal, this salad’s mix of flavors and nutrients is designed to satisfy and energize. It’s easy to prepare, making it an ideal choice for busy weeknights or leisurely weekend meals. Plus, its colorful presentation and refreshing taste are sure to win over everyone at your table.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa and reduce heat to low. Cover and simmer for about 15 minutes, or until all water is absorbed. Remove from heat and let it cool.
2. Prepare the Veggies: While the quinoa is cooling, prep your vegetables and herbs by chopping them into bite-sized pieces.
3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine the cooled quinoa, chopped vegetables, parsley, and crumbled feta (if using). Pour the dressing over the salad and toss to combine.
5. Serve: The salad can be served immediately or chilled in the refrigerator before serving. It makes a great meal on its own or a side dish.