Description
A light and refreshing Mediterranean salad featuring fluffy quinoa, fresh herbs, and vibrant vegetables.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh mint
- 1 cup chopped tomatoes
- 1/2 cup chopped cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, chopped parsley, chopped mint, chopped tomatoes, chopped cucumber, and finely chopped red onion.
- In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Season with salt and black pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold.
Notes
- Make sure the quinoa is completely cooled before adding it to the salad.
- Chop the vegetables and herbs very finely for the best texture.
- Adjust the amount of lemon juice and olive oil to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook (except for cooking quinoa)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 5g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg