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Quinoa Veggie Salad

Quinoa Veggie Salad
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A fresh, colorful, and wholesome salad made with fluffy quinoa, crisp cucumbers, juicy cherry tomatoes, and fresh herbs, all tossed in a lemony olive oil dressing.

Ingredients

  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 ½ cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • ¼ cup red onion, finely diced
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Rinse quinoa thoroughly using a fine-mesh sieve.
  2. Cook quinoa in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until water is absorbed. Let cool completely.
  3. In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint.
  4. Drizzle lemon juice and olive oil over the mixture.
  5. Season with salt and pepper, then toss gently to combine.
  6. Chill in the refrigerator for 15–20 minutes to let the flavors meld.
  7. Before serving, give it a final toss and adjust seasoning if needed.

Notes

  • Let quinoa cool fully to prevent soggy veggies.
  • Use tri-color quinoa for a more vibrant presentation.
  • Fresh lemon juice makes a noticeable difference.
  • This salad tastes even better after chilling for a bit.

Find it online: https://www.cookfulcorner.com/quinoa-veggie-salad/