Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions:
- In a medium pot, bring 2 cups of water to a boil. Add 1 cup of quinoa and reduce heat to low. Cover and let simmer for 15 minutes.
- In a large bowl, combine diced red and yellow bell peppers, cucumber, cherry tomatoes, red onion, parsley, and mint.
- Once quinoa is cooked, fluff with a fork and let cool for 5 minutes.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Add cooked quinoa to the bowl with the vegetables and mix well.
- Pour the dressing over the salad and toss to combine.
- Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld together.
- Serve as a side dish or add some protein such as grilled chicken or tofu to make it a complete meal.
This quinoa and vegetable salad is packed with nutrients and is a great option for a healthy and filling lunch or dinner. It is also vegan and gluten-free, making it suitable for those with dietary restrictions. Enjoy!
