Description
A vibrant and nutritious salad featuring quinoa and a rainbow of fresh vegetables, topped with a zesty lemony dressing.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup cucumber, diced
- 1 cup corn, cooked
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine cooled quinoa, tomatoes, bell pepper, cucumber, corn, avocado, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Keep the avocado separate to prevent browning until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American