Description
A colorful and nutritious quinoa salad packed with vegetables and flavor.
Ingredients
Scale
- 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 leftovers in an airtight container in the refrigerator.
- This salad can be made a day ahead for better flavor.
- Feel free to add your favorite protein for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Quinoa Rainbow Power Salad