Description
A light and refreshing quinoa salad featuring fluffy cooked quinoa combined with crisp cucumber, juicy cherry tomatoes, fresh parsley, and sharp red onion, all tossed in a bright and zesty lemon vinaigrette made from olive oil and lemon juice. This easy-to-make Mediterranean-style vegan salad is perfect for a healthy lunch or a refreshing side dish.
Ingredients
Salad
- 1 cup cooked quinoa
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup parsley, chopped
- ¼ cup red onion, diced
Dressing
- 3 tbsp olive oil
- 1½ tbsp lemon juice
- Salt & pepper, to taste
Instructions
- Prepare the base: In a large mixing bowl, combine 1 cup of cooked quinoa with the diced cucumber, halved cherry tomatoes, chopped parsley, and diced red onion. Mix gently to combine all ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together 3 tablespoons of olive oil, 1½ tablespoons of fresh lemon juice, and salt and pepper to taste until the dressing emulsifies and becomes slightly creamy.
- Toss the salad: Pour the lemon vinaigrette over the quinoa and vegetable mixture, then toss thoroughly until every bit of the salad is evenly coated with the dressing.
- Chill before serving: Cover the salad and refrigerate it for at least 10 minutes to allow the flavors to meld and the salad to become nicely chilled. Serve cold.
Notes
- Add crumbled feta cheese or canned chickpeas for an extra protein boost and added texture.
- For more flavor, consider adding fresh mint or basil leaves.
- Use freshly squeezed lemon juice for the best brightness in the dressing.
- This salad can be prepared a few hours in advance and stored covered in the fridge.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-style
