Quinoa Salad with Vegetables
Fluffy cooked quinoa tosses together with cucumber, tomato, and bell pepper in a light lemon dressing.
Quinoa cooks up light and fluffy in about fifteen minutes, and once it's cooled it makes a sturdy base for a salad that can sit at room temperature without wilting. Rinsing the quinoa well before cooking helps wash away its naturally bitter outer coating, so the finished grain tastes cleaner.
Cucumber, cherry tomatoes, red bell pepper, and grated carrot bring crunch and color, while olive oil and lemon juice keep the dressing simple. Because quinoa is a naturally gluten-free grain, this salad is an easy option to bring to a potluck or pack for lunch when you're not sure what everyone can eat.
Serve it chilled or at room temperature — it holds up well either way. and it travels well for a packed lunch too.
Ingredients
- 1 cup quinoa — rinsed
- 2 cups water — for cooking quinoa
- 1/2 cup cucumber — diced
- 1/2 cup cherry tomatoes — halved
- 1/4 cup red bell pepper — diced
- 1/4 cup carrot — grated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
Instructions
- 1Cook quinoa in 2 cups of water according to package instructions until fluffy. Drain and let cool.
- 2In a mixing bowl, combine cooled quinoa, cucumber, cherry tomatoes, red bell pepper, and grated carrot.
- 3Drizzle olive oil and lemon juice over the salad.
- 4Season with salt and black pepper, then toss to combine.
- 5Serve chilled or at room temperature.