Vegetable Quinoa Salad
Published: December 31, 2023 | Total Time: 50 min
* recipe image may have been created by generative AI
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Ingredients
| 1 cup uncooked quinoa |
| 1 pint cherry tomatoes, roasted |
| 1 count red bell pepper, diced |
| 1 count yellow bell pepper, diced |
| 0.25 cup red onions, diced |
| 0.75 cup English cucumbers, diced |
| 1 handful fresh parsley, chopped |
| 1 count large avocado, diced (see notes) |
| 3 tablespoons olive oil |
| 3 tablespoons lemon juice |
| 1.5 teaspoons white vinegar |
| 0.5 teaspoon salt |
| 0.5 teaspoon pepper |
Directions
- Cook the quinoa according to package instructions. Once cooked, fluff it and set aside to cool.
- For roasting the tomatoes (optional): Preheat the oven to 400°F. Toss the tomatoes with 1 tablespoon of olive oil, and season with a bit of salt and pepper. Roast for 15-20 minutes, stirring occasionally, until they are soft and slightly caramelized. Allow to cool completely.
- Dice the red and yellow bell peppers, red onion, cucumbers, and chop the parsley.
- Prepare the dressing by combining olive oil, lemon juice, white vinegar, salt, and pepper in a small dish. Stir well to combine.
- In a large bowl, combine the cooled quinoa with the roasted tomatoes, diced vegetables, and chopped parsley. Pour the dressing over the salad and toss to combine.
- If using avocado, add it just before serving to maintain freshness. Store the salad in an airtight container in the refrigerator if not serving immediately.
Notes:
- The choice of vegetables in this salad is flexible. Feel free to add any of your favorite veggies.
- For best results, add avocado right before serving. If not consuming the entire salad at once, store the avocado separately and add when ready to serve.
- This salad can be made a day ahead. If doing so, add the avocado and dressing on the day of serving.
- To add protein, consider including feta or crumbled goat cheese, shredded chicken, or hard-boiled eggs.