Colorful Quinoa Salad with Fresh Veggies Recipe Delight

Quinoa salad with fresh veggies is the kind of dish that dances on your taste buds like a joyful salsa at a summer fiesta. Imagine vibrant, crunchy vegetables mingling with fluffy quinoa, all dressed in a zesty lemon vinaigrette that tickles your nose and makes your mouth water. It’s not just food; it’s a celebration of colors, textures, and flavors that can transform any dull day into a party.

I remember the first time I made this quinoa salad. It was one of those spontaneous kitchen experiments after a long week at work. My friends popped over for an impromptu picnic, and I needed something quick yet impressive. As I tossed everything together, I felt an overwhelming sense of pride as they devoured every last bite, asking for seconds—who knew healthy could taste this good?

My cousin once claimed it was better than the fancy restaurant salads we usually order—her salad-loving friends might need to rethink their life choices after tasting this!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use rinsed tri-color quinoa for added visual appeal and nutty flavor; it’s packed with protein.

• Cucumber: Choose firm cucumbers for crunch; they provide a refreshing bite in every forkful.

• Cherry Tomatoes: Opt for ripe cherry tomatoes; their sweetness balances the salad beautifully.

• Bell Peppers: Use an assortment of bell peppers for color; they add both flavor and vibrancy.

• Red Onion: A small amount of finely chopped red onion gives a zesty kick without overpowering other flavors.

• Fresh Herbs: Fresh parsley or cilantro adds brightness; don’t skip these herbs for maximum flavor!

• Lemon Juice: Freshly squeezed lemon juice enhances the overall freshness; bottled juice just won’t do!

• Olive Oil: Extra virgin olive oil brings richness; it’s worth splurging on quality here.

• Salt and Pepper: Essential seasoning to elevate all flavors; adjust according to personal taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Quinoa: Begin by rinsing 1 cup of quinoa under cold water until the water runs clear. Then, combine it with 2 cups of water in a saucepan over medium heat. Once it reaches a boil, reduce heat to low, cover, and simmer for about 15 minutes or until fluffy.

Prep the Veggies: While your quinoa cooks, chop up your colorful vegetables! Dice cucumbers, halve cherry tomatoes, chop bell peppers into bite-sized pieces, and slice red onions thinly to keep them mild.

Mix Everything Together: In a large mixing bowl, fluff the cooked quinoa with a fork before adding your chopped veggies. Toss them gently together so you don’t crush any delicate ingredients.

Add Dressing: Squeeze fresh lemon juice over the salad along with drizzled olive oil—and sprinkle salt and pepper generously! Toss everything gently until well combined and let those flavors mingle for about 10 minutes.

Taste Test: This is my favorite part! Before serving, taste your creation and adjust salt or lemon juice according to preference. You want that perfect balance between acidity and savoriness!

Enjoy your vibrant quinoa salad with fresh veggies as you sit back and relish in the compliments rolling in from family and friends!

Perfecting the Cooking Process

Start by rinsing the quinoa under cold water to remove bitterness. Cook it in a pot with water until fluffy, then let it cool before adding fresh veggies.

Add Your Touch

Feel free to swap out veggies based on the season or what’s in your fridge. Adding herbs like cilantro or parsley can elevate the flavor profile significantly.

Storing & Reheating

Store leftover quinoa salad in an airtight container in the fridge for up to three days. It’s best served cold, so no reheating is necessary.

Creating this Quinoa Salad with Fresh Veggies reminded me of hosting my first dinner party, where everyone raved about how refreshing it was!

FAQ

Can I make Quinoa Salad with Fresh Veggies ahead of time?

Yes, this salad tastes even better when made a day in advance as flavors meld.

What vegetables work best in this quinoa salad?

Cucumbers, bell peppers, and cherry tomatoes are fantastic choices for freshness and crunch.

Is this recipe gluten-free?

Absolutely! Quinoa is naturally gluten-free, making this salad suitable for gluten-sensitive diets.

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Quinoa Salad with Fresh Veggies

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• Author: Tiffani Brooks
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Quinoa Salad with Fresh Veggies is a vibrant, nutritious dish that brings together fluffy quinoa and a medley of crunchy vegetables, all tossed in a zesty lemon vinaigrette. Perfect for warm days or as a hearty side, this salad is not only refreshing but also quick to prepare, making it ideal for busy weeknights or last-minute gatherings. Enjoy this colorful dish that delights both the eyes and the palate!

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Ingredients

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• 1 cup tri-color quinoa
• 2 cups water
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (mixed colors), chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water until clear. In a saucepan, combine quinoa and water; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until fluffy.
2. While quinoa cooks, prepare vegetables by dicing cucumbers, halving cherry tomatoes, chopping bell peppers, and slicing red onion.
3. Fluff cooked quinoa with a fork and transfer to a large bowl. Gently mix in the prepared vegetables.
4. Drizzle lemon juice and olive oil over the salad. Season with salt and pepper; toss gently until well combined.
5. Let the salad sit for about 10 minutes for flavors to meld before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 215
• Sugar: 3g
• Sodium: 40mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg