Quinoa Salad Recipe

Name: Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups water; 12 -14 cherry tomatoes, cut into pieces; 6 green onions, finely chopped; 2 -3 baby cucumbers, cut into cubes; 1 small green pepper, seeded and cut into pieces; ½ cup parsley, finely chopped; 1 cup fresh basil, mint or 1 cup coriander, chopped; 1 lemon, juice of; ⅓ cup olive oil; 2 garlic cloves, minced; 1 teaspoon sea salt

Servings: persons

1 cup quinoa
2 cups water
12 -14 cherry tomatoes, cut into pieces
6 green onions, finely chopped
2 -3 baby cucumbers, cut into cubes
1 small green pepper, seeded and cut into pieces
½ cup parsley, finely chopped
1 cup fresh basil, mint or 1 cup coriander, chopped
1 lemon, juice of
⅓ cup olive oil
2 garlic cloves, minced
1 teaspoon sea salt

1
Rinse quinoa well to remove bitterness.
2
Bring water to a boil and add quinoa.
3
Reduced heat to low and simmer until water is absorbed, about 12 to 15 minutes.
4
Fluff up with a fork and let cool completely.
5
Mix vegetables and herbs into quinoa.
6
Mix lemon juice, oil, minced garlic and salt together and then add to quinoa and toss the salad.
7
refrigerate for an hour before serving.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup quinoa, 2 cups water, 12 -14 cherry tomatoes, cut into pieces, 6 green onions, finely chopped, and more.

Yes, Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad

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