Description
A light and easy recipe for a healthy dinner option.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, mix cherry tomatoes, cucumber, bell pepper, and parsley.
- Add cooled quinoa to the bowl.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Rinse quinoa to remove bitterness.
- You can add any vegetables you like.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: not heavy dinner recipes