Description
Savor the essence of spring with this vibrant Tomato and Cucumber Quinoa Salad. Bursting with fresh flavors, this dish combines cool cucumbers and juicy cherry tomatoes on a fluffy quinoa base, making it the perfect addition to picnics, barbecues, or as a refreshing side at your next gathering. Easy to prepare and visually stunning, this salad is a celebration of seasonal ingredients that will delight your taste buds!
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 ½ cups water
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, sliced
- ½ small red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until it runs clear. In a medium saucepan, bring 1 ½ cups of water to a boil. Add rinsed quinoa and a pinch of salt. Cover and simmer on low heat for about 15 minutes or until water is absorbed.
- While quinoa cooks, chop cherry tomatoes, slice cucumber, and finely dice red onion.
- Once quinoa has cooled slightly, fluff with a fork in a large bowl. Combine with chopped vegetables and parsley.
- Drizzle olive oil and lemon juice over the salad; season with salt and pepper to taste. Mix gently.
- Allow the salad to sit for at least 15 minutes before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 220
- Sugar: 3g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg