This superfood quinoa salad is packed with healthy ingredients and bursting with flavor. The combination of protein-rich quinoa, nutrient-dense veggies, and a tangy lemon vinaigrette makes this salad both delicious and nutritious. This recipe is perfect for meal prep, a quick and healthy lunch, or a refreshing side dish at dinner.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cucumber, chopped
- 1 avocado, diced
- 1/2 red onion, chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced almonds
- Salt and pepper to taste
For the Lemon Vinaigrette:
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1 garlic clove, minced.
- Salt and pepper to taste
Instructions:
- Rinse the quinoa in a fine-mesh strainer and place it in a medium saucepan with 2 cups of water.
- Bring to a boil, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool.
- In a large bowl, combine the cooked quinoa, chopped bell peppers, cucumber, avocado, red onion, parsley, mint, cilantro, and feta cheese.
- In a small bowl, whisk together the lemon juice, olive oil, honey, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Sprinkle sliced almonds over the top of the salad for added crunch and serve chilled.
Notes:
Quinoa can be cooked in advance and stored in the refrigerator for up to three days.
You can customize this salad with your favorite veggies, such as cherry tomatoes or roasted sweet potatoes.
For a vegan version, omit the feta cheese or substitute it with a plant-based alternative.
This salad is perfect for meal prep and can be stored in the refrigerator for up to four days.