Quinoa salad with fresh veggies is a vibrant dish that dances on your palate, bursting with crunch and flavor. Imagine a bowl filled with colorful vegetables, each bite offering a delightful crunch paired with the nutty texture of quinoa. The aroma wafts through the kitchen, promising a refreshing experience that screams summer picnics and backyard barbecues.
Every time I whip up this quinoa salad, I’m transported back to family gatherings where laughter filled the air and everyone eagerly reached for seconds. It’s that perfect dish you bring to potlucks, effortlessly impressing friends while keeping things healthy. Trust me, your taste buds will thank you for this culinary adventure!
Why You'll Love This Recipe
- This quinoa salad with fresh veggies is not only easy to prepare but also incredibly versatile
- Its stunning colors make it a feast for the eyes as well as the stomach
- Each bite bursts with freshness, making it an ideal side for any meal
- Plus, it’s a great way to sneak in those essential nutrients without sacrificing flavor!
I remember my cousin’s face lighting up when he took his first bite — pure bliss mixed with surprise at how filling it could be!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Quinoa: A protein-rich grain that serves as the base; rinse it well before cooking for fluffiness.
Cucumber: Fresh and crisp; choose firm cucumbers for added crunch in every bite.
Cherry Tomatoes: Burst with sweetness; opt for ripe ones to enhance the salad’s flavor profile.
Red Bell Pepper: Sweet and colorful; chop into small pieces for visual appeal and taste.
Red Onion: Adds a zesty kick; soak in water briefly to tame its sharpness if desired.
Fresh Parsley: Brightens the dish; finely chop it for maximum flavor release.
Lemon Juice: Freshly squeezed is best; it adds acidity that balances the salad beautifully.
Olive Oil: Use high-quality extra virgin olive oil for depth of flavor in your dressing.
Salt and Pepper: Essential seasonings to elevate all flavors; adjust according to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare your ingredients: Start by gathering all ingredients on your counter. Ensure everything is washed and prepped for efficient cooking.
Cook the Quinoa: Rinse 1 cup of quinoa under cold water until the water runs clear. In a pot, combine rinsed quinoa with 2 cups of water or broth. Bring to a boil over medium heat.
Simmer and Fluff: Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing it with a fork.
Chop Your Veggies: While quinoa cools, chop cucumber, cherry tomatoes, red bell pepper, red onion, and parsley into bite-sized pieces. The more colorful your veggie mix, the more appealing it looks!
Create the Dressing: In a small bowl, whisk together freshly squeezed lemon juice and olive oil until blended. Season generously with salt and pepper to taste – remember, balance is key!
Toss Everything Together: In a large mixing bowl, combine cooled quinoa with chopped veggies. Drizzle dressing over the top and gently toss everything together using two forks until well combined.
Serve immediately or chill: This salad can be served right away or stored in the fridge for an hour to allow flavors to meld beautifully together.
Enjoy your refreshing quinoa salad with fresh veggies!
You Must Know
- Quinoa Salad with Fresh Veggies isn’t just a dish; it’s a vibrant celebration
- With its refreshing crunch and colorful presentation, it’s perfect for any occasion
- Packed with nutrients, it’s a healthy option that never compromises on taste or style
Perfecting the Cooking Process
To make Quinoa Salad with Fresh Veggies, start by rinsing the quinoa thoroughly. Cook it in double the amount of water for a fluffy texture while prepping your veggies.
Add Your Touch
Feel free to customize your salad! Swap out vegetables based on what’s in season or add nuts for crunch. A squeeze of lemon can brighten the flavors beautifully.
Storing & Reheating
Store leftover quinoa salad in an airtight container in the fridge for up to three days. Enjoy it cold; no need for reheating!
Chef's Helpful Tips
- To achieve perfectly fluffy quinoa, ensure you rinse it well to remove bitterness
- Allow it to cool before mixing with veggies to maintain crispness
- Always taste and adjust seasoning; fresh herbs can elevate the flavor significantly!
Sharing my first attempt at Quinoa Salad with Fresh Veggies brings back fond memories of a picnic with friends who couldn’t stop raving about it!
FAQ
Can I use different grains in this salad?
Absolutely! Try bulgur or farro for a delightful twist on the classic recipe.
How do I make this salad vegan-friendly?
This recipe is already vegan; simply avoid cheese or use plant-based alternatives if preferred.
What are some great dressing options?
Olive oil and balsamic vinegar make a quick, flavorful dressing; feel free to experiment!
Quinoa Salad with Fresh Veggies
- Total Time: 35 minutes
- Yield: Serves approximately 4
Description
Quinoa Salad with Fresh Veggies is a colorful and nutritious dish perfect for any occasion. Bursting with fresh flavors and a delightful crunch, this vibrant salad features protein-packed quinoa combined with crisp cucumbers, sweet cherry tomatoes, and zesty red onions. Ideal for picnics, potlucks, or a healthy side dish, it’s easy to make and can be customized with seasonal vegetables. Enjoy it chilled or at room temperature for a refreshing culinary experience!
Ingredients
- 1 cup quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- ½ cup fresh parsley, finely chopped
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until the water runs clear. In a pot, combine quinoa with 2 cups of water. Bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Let sit covered for an additional 5 minutes before fluffing with a fork.
- While quinoa cools, chop cucumber, cherry tomatoes, red bell pepper, red onion, and parsley into bite-sized pieces.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- In a large bowl, combine cooled quinoa with chopped veggies. Drizzle dressing over the top and toss gently until well mixed.
- Serve immediately or chill in the fridge for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg