Vegetable Quinoa Salad
Published: December 31, 2023
Image info
Ingredients
Salad
1 cup uncooked quinoa
1 pint cherry tomatoes , roasted
1 count red bell pepper , diced
1 count yellow bell pepper , diced
0.25 cup red onions , diced
0.75 cup English cucumbers , diced
1 handful fresh parsley , chopped
1 count large avocado , diced (see notes)
Dressing
3 tablespoons olive oil
3 tablespoons lemon juice
1.5 teaspoons white vinegar
0.5 teaspoon salt
0.5 teaspoon pepper
Directions
- Cook the quinoa according to package instructions. Once cooked, fluff it and set aside to cool.
- For roasting the tomatoes (optional): Preheat the oven to 400°F. Toss the tomatoes with 1 tablespoon of olive oil, and season with a bit of salt and pepper. Roast for 15-20 minutes, stirring occasionally, until they are soft and slightly caramelized. Allow to cool completely.
- Dice the red and yellow bell peppers, red onion, cucumbers, and chop the parsley.
- Prepare the dressing by combining olive oil, lemon juice, white vinegar, salt, and pepper in a small dish. Stir well to combine.
- In a large bowl, combine the cooled quinoa with the roasted tomatoes, diced vegetables, and chopped parsley. Pour the dressing over the salad and toss to combine.
- If using avocado, add it just before serving to maintain freshness. Store the salad in an airtight container in the refrigerator if not serving immediately.
Notes:
- The choice of vegetables in this salad is flexible. Feel free to add any of your favorite veggies.
- For best results, add avocado right before serving. If not consuming the entire salad at once, store the avocado separately and add when ready to serve.
- This salad can be made a day ahead. If doing so, add the avocado and dressing on the day of serving.
- To add protein, consider including feta or crumbled goat cheese, shredded chicken, or hard-boiled eggs.