Description
A refreshing, colorful and protein-packed quinoa salad that’s easy to prepare, travel-ready, and perfect for outdoor meals.
Ingredients
1 cup uncooked quinoa
1¾ cups water
½ cup cherry tomatoes, halved
½ red bell pepper, diced
1 cucumber, peeled and diced
A handful of chopped fresh parsley
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste
Optional: Roasted chickpeas or sunflower seeds for crunch
Instructions
Rinse quinoa under cold water until clear.
Add quinoa and water to a pot and bring to a boil. Reduce heat and simmer for 15 minutes until water is absorbed.
Let quinoa cool to room temperature.
Chop all vegetables and fresh herbs.
Mix quinoa with chopped cherry tomatoes, cucumber, bell pepper, and parsley.
Add olive oil, lemon juice, salt, and pepper. Mix well.
Sprinkle roasted chickpeas or seeds on top before serving.
Notes
Make ahead for optimal flavor blending.
Add cubed avocado just before serving for creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quinoa picnic salad, summer grain bowl, make-ahead picnic food