This zesty quinoa salad is a refreshing and healthy dish that is perfect for summer picnics, BBQs, or as a light lunch or side dish. Packed with protein-rich quinoa, colorful veggies, and a tangy dressing, this salad is sure to be a crowd-pleaser.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, and cover. Cook for 15-20 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let cool.
- In a large mixing bowl, combine the cooked quinoa, diced bell peppers, red onion, cherry tomatoes, cilantro, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.
- Serve the zesty quinoa salad chilled or at room temperature. Enjoy!
