Description
A nutritious and balanced dinner option.
Ingredients
Scale
- 2 cups of quinoa
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped
Instructions
- Rinse the quinoa under cold water.
- Cook quinoa in a pot with 4 cups of water for about 15 minutes.
- Once cooked, fluff the quinoa with a fork and let it cool.
- In a bowl, combine cherry tomatoes, cucumber, and bell pepper.
- Add cooled quinoa to the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the quinoa and vegetables.
- Toss everything together and garnish with fresh parsley.
Notes
- Feel free to add your choice of protein.
- This dish can be served warm or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: healthy dinner, quinoa salad, nutritious meal