Description
A refreshing and light summer dinner meal perfect for warm evenings.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat. Simmer for 15 minutes.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine cherry tomatoes, cucumber, and bell pepper.
- Add cooked quinoa to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss to combine.
- Garnish with fresh parsley before serving.
Notes
- Serve chilled for a refreshing taste.
- This meal can be made ahead and stored in the refrigerator.
- Add your favorite protein for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: summer meals dinner