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 vegetables and mix well.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Toss everything together until well combined.
Serving
- Serve the quinoa salad in bowls or on a platter, garnished with extra herbs and a lemon wedge.
Nutrition
Notes
This dish goes well with grilled chicken or fish, but you can also enjoy it on its own. Store any leftover quinoa salad in an airtight container in the fridge for up to 3-4 days. Best eaten cold or at room temperature.