Description
A vibrant and nourishing quinoa salad packed with fresh vegetables, tangy lemon dressing, and creamy feta cheese, perfect as a comforting, protein-rich meal for any occasion.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa
- 2 cups vegetable broth
- Salt and pepper to taste
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 & Topping
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup feta cheese, crumbled
Instructions
- Rinse Quinoa: Thoroughly rinse 1 cup of quinoa under cold running water to remove any bitterness, ensuring a cleaner flavor and fluffier texture.
- Boil Broth: In a medium-sized pot, bring 2 cups of vegetable broth to a rolling boil to prepare for cooking the quinoa.
- Cook Quinoa: Add the rinsed quinoa to the boiling vegetable broth, reduce the heat to a simmer, and cook covered for 15 minutes until the liquid is absorbed.
- Rest Quinoa: Remove the pot from heat, keeping it covered, and let the quinoa sit undisturbed for 5 minutes to fully absorb moisture and finalize cooking.
- Fluff and Cool: Fluff the cooked quinoa gently with a fork to separate the grains, then set aside to cool to room temperature.
- Prepare Vegetables: In a large mixing bowl, combine 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1 diced bell pepper, 1/2 cup diced red onion, and 1/4 cup chopped fresh parsley.
- Combine Quinoa and Veggies: Add the cooled quinoa to the bowl with the mixed vegetables and stir gently to combine.
- Make Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, salt, and pepper to taste, creating a bright, flavorful dressing.
- Dress the Salad: Pour the prepared dressing over the quinoa and vegetable mixture, tossing gently to ensure everything is evenly coated.
- Add Topping: Sprinkle 1/4 cup crumbled feta cheese on top as a creamy, salty garnish that complements the fresh flavors.
- Serve: Serve the quinoa salad chilled or at room temperature for a refreshing, wholesome meal.
Notes
- For added protein, you can mix in some chickpeas or grilled chicken.
- Adjust the lemon juice and olive oil quantities to suit your taste preferences.
- This salad can be prepared a few hours in advance and stored in the refrigerator.
- Feta cheese can be omitted or replaced with a vegan alternative for a dairy-free version.
