Rainbow Quinoa Vegetable Salad

A vibrant and nutritious Rainbow Quinoa Vegetable Salad featuring a colorful array of vegetables, protein-rich quinoa, and a tangy dressing. Perfect for a light lunch or a refreshing side.

Prep time: 20 minutes
Cook time:
Serves: 4

Ingredients

1 cup quinoa

2 cups water

1/2 teaspoon salt

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup lemon juice

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water.

2. In a pot, bring 2 cups of water to a boil and add salt and quinoa.

3. Reduce heat to low, cover, and let simmer for 15 minutes.

4. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

5. In a large bowl, combine diced bell peppers, cherry tomatoes, cucumber, and red onion.

6. Add cooked quinoa and chopped parsley to the vegetables and mix well.

7. In a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard.

8. Pour the dressing over the salad and toss everything to combine.

9. Season with salt and pepper to taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold, not recommended to reheat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.