Ingredients
Method
Preparation
- Rinse the quinoa under cold water to remove any bitterness.
- In a pot, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the water is absorbed.
- Once cooked, fluff the quinoa with a fork and let it cool.
Mixing
- In a large bowl, combine the diced bell pepper, cucumber, cherry tomatoes, red onion, and parsley or cilantro.
- Add the cooled quinoa to the veggies and mix well.
- Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
- Toss everything together until well combined.
Nutrition
Notes
Store any leftover quinoa salad in an airtight container in the fridge for up to 3 days. If it becomes dry, add a splash of olive oil and lemon juice before serving. Feel free to add other vegetables like carrots or spinach for extra nutrition.