Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Cook the Quinoa: First, rinse the quinoa under cold water. Next, in a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, then reduce the heat to low, cover, and let it simmer for about 15 minutes. Once the quinoa becomes tender and the water is absorbed, fluff it with a fork. Afterward, allow the quinoa to cool completely.
- Prepare the Veggies: While the quinoa is cooking, prepare the vegetables. For this, halve the cherry tomatoes, dice the cucumber, and finely chop the red bell pepper and red onion. Additionally, chop the fresh parsley and set it aside.
- Mix the Salad: Once the quinoa has cooled, combine it in a large bowl with the cherry tomatoes, diced cucumber, red bell pepper, red onion, and parsley. Toss everything together to ensure an even distribution of ingredients.
- Dress the Salad: Subsequently, in a small bowl, whisk together the olive oil and lemon juice. Season the mixture with salt and pepper to taste. Pour the dressing over the quinoa and vegetable mixture, then toss well to coat all the ingredients evenly.
- Add Feta (Optional): If you like, sprinkle crumbled feta cheese on top of the salad. This step adds a creamy texture and a tangy flavor, enhancing the overall taste.
- Serve: You can enjoy the quinoa salad immediately; however, for the best flavor, chill it in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld together beautifully.
This quinoa salad offers a light and nutritious meal, perfect for a quick lunch or a refreshing dinner. Additionally, it’s packed with protein and fresh vegetables, making it versatile. Feel free to customize it further by adding your favorite veggies or a grilled protein for extra nourishment.
