Quinoa Salad
This colorful and nutritious quinoa salad is packed with flavor and can be served warm or cold as a main dish, side dish, or filling lunch.
Ingredients
Grains
- 1 cup quinoa Rinse before cooking
Liquid
- 2 cups vegetable broth or water Use vegetable broth for more flavor
Vegetables
- 1 tablespoon olive oil For sautéing
- 1 clove garlic Minced
- 1 small onion Chopped
- 1 medium bell pepper Diced
- 1 cup cherry tomatoes Halved
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon pepper Adjust to taste
Finishing Touches
- 1 tablespoon lemon juice For added freshness
- Fresh herbs (like parsley or basil, optional) For garnish
Instructions
Preparation
- Rinse the quinoa in a fine-mesh strainer under cold water for 2-3 minutes.
Cooking Quinoa
- In a pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.
Sautéing Vegetables
- In a separate pan, heat the olive oil over medium heat. Add the garlic and onion, and sauté until translucent, about 3-4 minutes.
- Add the bell pepper and cook for another 2 minutes.
Mixing it All Together
- Once the quinoa is cooked, fluff it with a fork and add it to the pan with the sautéed vegetables.
- Stir in the cherry tomatoes, salt, pepper, and lemon juice. Cook for an additional 2 minutes to heat everything through.
Garnishing
- If desired, top with fresh herbs for an extra burst of flavor.
Notes
Store any leftovers in an airtight container in the fridge for about 3-4 days. You can freeze portions to keep them fresh longer.