Description
A refreshing and nutritious quinoa salad packed with fresh vegetables, tangy lemon dressing, and creamy feta cheese. Perfect as a light lunch or a delightful side dish, this recipe combines wholesome ingredients for a bowl full of comforting flavors that bring joy to any meal.
Ingredients
Scale
Quinoa and Broth
- 1 cup quinoa
- 2 cups vegetable broth
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
Dressing and Toppings
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
Instructions
- Rinse Quinoa: Rinse quinoa under cold water to remove its natural coating, saponin, which can make it taste bitter.
- Boil Broth: In a pot, bring the vegetable broth to a rolling boil to prepare for cooking the quinoa.
- Cook Quinoa: Add the rinsed quinoa to the boiling broth, then reduce the heat to low and cover the pot. Let it simmer gently for 15 minutes until the liquid is absorbed.
- Rest Quinoa: Remove the pot from heat but keep it covered for an additional 5 minutes, allowing the quinoa to fully absorb the liquid and fluff up.
- Fluff and Cool: Fluff the cooked quinoa with a fork to separate the grains and set it aside to cool to room temperature.
- Prepare Vegetables: In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, and chopped fresh parsley, tossing gently.
- Combine Quinoa and Vegetables: Add the cooled quinoa to the vegetable mixture in the bowl, mixing thoroughly to combine.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified and well blended.
- Dress Salad: Pour the dressing over the quinoa and vegetable mixture, tossing gently to coat everything evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese on top of the salad as a flavorful finishing touch.
- Serve: Serve the quinoa salad chilled or at room temperature for a refreshing and satisfying meal.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Vegetables can be customized to your liking; try adding avocado or olives for extra flavor.
- Prep quinoa a day ahead to save time — it keeps well in the refrigerator for up to 3 days.
- This salad tastes even better after resting for an hour to meld the flavors.
- If you want extra protein, toss in some cooked chickpeas or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Simmering, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 12 mg
Keywords: quinoa salad, healthy lunch, Mediterranean salad, vegetarian, fresh vegetables, feta, easy salad recipe
