Are you tired of bland, boring vegan side dishes that leave you craving more? Prepare to be amazed by this mind-blowing Quinoa Vegetable Salad that will revolutionize your plant-based eating experience! Packed with vibrant colors, fresh ingredients, and a zesty dressing, this recipe is about to become your new go-to dish that will have even the most dedicated meat-eaters begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups of quinoa
- 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, chopped
Instructions
- Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the vegetables. Wash and halve the cherry tomatoes, dice the cucumber and bell pepper into uniform small pieces.
- Once quinoa is cooked, remove from heat and let it cool for 5-10 minutes. Fluff with a fork to separate the grains.
- In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, and bell pepper.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the quinoa and vegetable mixture, gently tossing to ensure even coating.
- Sprinkle freshly chopped parsley over the salad and mix lightly.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to preference.
- Chill in refrigerator for 15-20 minutes before serving to allow flavors to meld together.
Tips
- Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove the natural saponin coating, which can make it taste bitter.
- Perfect Quinoa Texture: Use a 2:1 water to quinoa ratio and avoid stirring while cooking to achieve fluffy, perfectly separated grains.
- Vegetable Prep Matters: Cut vegetables into uniform sizes to ensure even distribution and consistent flavor in every bite.
- Dressing Technique: Whisk the dressing separately to emulsify the olive oil and lemon juice, creating a smooth and well-integrated flavor.
- Chill for Maximum Flavor: Letting the salad rest in the refrigerator allows the ingredients to marinate and develop a more complex taste profile.
- Customize Your Salad: Feel free to add additional herbs like mint or swap vegetables based on seasonal availability.
- Make Ahead Friendly: This salad can be prepared in advance and keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
