Colorful Crunch Quinoa Salad (Print Version)
# Ingredients:
→ Base
01 -
1 cup quinoa, rinsed
02 -
2 cups water
→ Vegetables
03 -
1 medium cucumber, diced
04 -
1 cup cherry tomatoes, halved
05 -
1 bell pepper (red or yellow), diced
06 -
1 cup corn (fresh, canned, or frozen and thawed)
07 -
½ red onion, finely chopped
08 -
1 avocado, diced
09 -
¼ cup fresh parsley, chopped
→ Dressing
10 -
Zest and juice of 1 lime
11 -
¼ cup olive oil
12 -
Salt and pepper to taste
→ Optional Add-ins
13 -
Feta cheese or chickpeas for extra protein
# Instructions:
01 -
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
02 -
While the quinoa cooks, chop the cucumber, cherry tomatoes, bell pepper, red onion, and avocado into bite-sized pieces. Place them in a large mixing bowl.
03 -
In a small bowl, whisk together lime juice, lime zest, olive oil, salt, and pepper until well combined.
04 -
Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables. Pour the lime dressing over the salad and gently toss until all ingredients are well coated.
05 -
If using, fold in the feta cheese or chickpeas for an extra layer of flavor and protein. Top with fresh parsley for a pop of color.
06 -
Allow the salad to sit for at least 10-15 minutes to let the flavors meld together before serving. Enjoy chilled or at room temperature.
# Notes:
01 -
This vibrant salad makes an excellent side dish or light main course and can be prepared ahead of time.
02 -
The salad will keep refrigerated for up to 3 days in an airtight container.