This quinoa salad is made with cucumbers, tomatoes, peppers, and red onion however you can really customize it to the veggies of your liking. The dressing is a light lemon- garlic vinaigrette.
For the Quinoa:
- 4 cups low sodium vegetable broth (or water)
- 1 ½ cups quinoa, rinsed
For the Vinaigrette:
- ⅓ cup fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic, minced
- Optional: salt/pepper to taste
For the Vegetables:
- 1 cucumber sliced
- 1 bell pepper (any color) diced
- ½ small red onion, diced
- 2 tomatoes, chopped
Directions:
- Make the Quinoa. Bring the 4 cups of broth to a boil and add in the quinoa. Bring to a boil again, cover and reduce heat to simmer for about 20 minutes or until the quinoa has absorbed the water. Remove from heat and let sit for at least 10 minutes.
- Make the vinaigrette. Whisk together the lemon juice, garlic, olive oil, salt and pepper. Set aside.
- Make the salad. Take the quinoa and fluff with a fork. Toss with all of the vegetables and then add the vinaigrette and stir to combine well.
- If there is time, store the salad in the fridge for a few hours or you can serve right away.
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