Recipe details
Lunch
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Quinoa & Veggie Salad
30min
4 servings
This vibrant Quinoa & Veggie Salad is a delightful medley of nutritious quinoa, crisp vegetables, and a zesty lemon herb dressing. Loaded with plant-based protein, fiber, and an array of vitamins and minerals, this salad is as nourishing as it is flavorful. It's quick and easy to prepare, making it a perfect choice for a light lunch or as a side dish. The bright colors and fresh flavors will enliven your plate and satisfy your taste buds.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.
Facts
Quantity
Fiber
Sugar
5 g
3 g
Allergen Content
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Ingredients
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Steps
Read instruction and ready to cook
Rinse the quinoa
Rinse quinoa under cold water in a fine-mesh strainer.
Cook the quinoa
In a saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat, cover and simmer until water is absorbed and quinoa is tender, about 15 minutes. Let cool.
Chop the vegetables
Dice the zucchini and red bell pepper. Grate the carrot. Finely chop the red onion, parsley and mint. Add to a large bowl.
Make the dressing
Zest and juice the lemon. Mince the garlic. In a small bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, salt and pepper.
Assemble the salad
Add cooled quinoa to the bowl with chopped vegetables. Pour dressing over and toss well to combine. Taste and adjust seasoning if needed.
Serve
Serve quinoa salad immediately or chill for 30 minutes to allow flavors to meld. Can be made ahead and refrigerated in an airtight container for up to 3 days.
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