Quinoa Tri-Color Salad
A colorful and nutritious salad made with tri-color quinoa and fresh vegetables, perfect for meal prep, potlucks, or a quick lunch.
Ingredients
Base Ingredients
- 1 cup tri-color quinoa The star of the dish, providing protein and texture.
- 2 cups water or vegetable broth For cooking the quinoa, enhancing its flavor.
Fresh Vegetables
- 1 cup cherry tomatoes, halved Adding sweetness and color.
- 1 unit cucumber, diced For crunch and hydration.
- 1 unit bell pepper (red or yellow), diced Bringing a sweetness and vibrant color.
- 1 cup corn (fresh or frozen) Adding sweetness and texture.
- 1/2 unit red onion, finely chopped For a hint of sharpness.
- 1/4 cup fresh parsley, chopped Offering freshness and a pop of green.
- 1/4 cup feta cheese (optional for a vegan version) Adding creaminess and tang.
Dressing Ingredients
- 1/4 cup olive oil For healthy fats and flavor.
- 2 tablespoons lemon juice Providing acidity and brightness.
- 1 teaspoon Dijon mustard For a subtle kick.
- to taste salt and pepper To enhance the flavors.
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh strainer to eliminate the bitter flavor.
- In a medium saucepan, combine the rinsed quinoa and water (or broth) in a 2:1 ratio. Bring to a boil.
- Once boiling, lower the heat and let it simmer, covered, for about 15 minutes.
- Once cooked, let the quinoa sit covered for an additional 5 minutes, then fluff gently with a fork.
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion, transferring them to a mixing bowl.
- In another bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Once the quinoa has cooled, add it to the vegetables and drizzle the dressing over the top.
- Incorporate chopped parsley and feta cheese (if using) into the salad.
- Taste and adjust seasonings as needed, then serve immediately or refrigerate.
Notes
This salad can be stored in the refrigerator for up to three days. For better flavor, keep the dressing separate until ready to serve.