Ingredients
Method
Preparation
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium pot, combine the quinoa with vegetable broth (or water) and bring to a boil.
- Once boiling, lower the heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.
Mixing
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Once the quinoa has cooled slightly, add it to your vegetable mixture.
- Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss everything to combine.
Serving
- Serve immediately or refrigerate for an hour to allow the flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, store the dressing separately and add it just before serving. If you want to keep the salad for longer, consider freezing the quinoa separately, which can last up to 2 months in the freezer.
