- Cooking the Quinoa
Rinse quinoa thoroughly under cold water. Add to a pot with water or broth. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until fluffy. Let cool completely.
- Preparing the Vegetables
Chop tomatoes, cucumber, onion, and bell pepper into small, even pieces.
- Combining Ingredients
Place cooled quinoa in a large bowl. Add all chopped vegetables, parsley, and optional mint.
- Making the Dressing
Whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- Dressing the Salad
Pour the dressing over the quinoa mixture and toss gently to combine.
- Optional Add-Ins
Add feta, chickpeas, or avocado for extra richness or protein.
- Serving Serve chilled or at
room temperature.
- Calories :254 kcal%12%
- Protéine:3.7 g%7%
- Glucides :27.9 g%9%
- Graisse:15.4 g%30%
- Sucre:13.3 g%13%
- Sel:1.3 g%19%
- Énergie:1063 kJ%17%
Quinoa Salad is a vibrant, nutritious dish made with fluffy cooked quinoa, fresh vegetables, herbs, and a zesty lemon-olive oil dressing. It’s protein-rich, naturally gluten-free, and perfect as a light meal, side dish, or meal-prep option. The flavors are bright, refreshing, and balanced.
