Embrace the colors of the rainbow with this vibrant quinoa vegetable salad that's as beautiful as it is nutritious. It's a refreshing dish perfect for a light lunch or a colorful side at dinner, packed with fresh veggies and zesty flavors.
Quinoa is the protein-rich base that adds a nutty flavor and satisfying texture. It's a great source of plant-based protein and essential amino acids.
Red and yellow bell peppers bring sweetness and a bit of crunch, enhancing the salad's vibrant color palette.
Cherry tomatoes add a juicy burst of flavor and a hint of acidity, balancing the sweetness of the peppers.
Cucumber provides a refreshing and hydrating element, perfect for a light and crisp bite.
Red onion adds a subtle sharpness and a pop of color, elevating the flavor profile.
Fresh parsley introduces a fragrant, herbaceous note that ties all the flavors together.
Lemon juice is the acidic component of the dressing, brightening the overall taste.
Olive oil adds richness and helps emulsify the dressing, coating every ingredient.
Garlic brings depth and a touch of pungency, enhancing the savory elements.
Dijon mustard adds a slight tang and creaminess to the dressing, giving it a fuller body.
This salad pairs beautifully with grilled chicken or fish for a complete meal. It's also fantastic as a side dish at a barbecue or potluck, bringing a splash of color to the table.
Start by rinsing the quinoa under cold water using a fine-mesh sieve. This step removes any bitterness from the outer coating.
Bring 2 cups of water to a boil in a medium pot. Add the rinsed quinoa and half a teaspoon of salt. Once it's boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed.
After cooking, remove the pot from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork to separate the grains.
Meanwhile, dice the red and yellow bell peppers, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Combine all these veggies in a large mixing bowl.
Add the fluffed quinoa and chopped parsley to the vegetable mix, stirring gently to combine.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and Dijon mustard to create the dressing. Pour it over the salad.
Toss everything together to ensure the dressing evenly coats the ingredients. Season with additional salt and pepper to taste.
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