Quinoa Salad Recipe
Calories: 18
Adjust Servings Here: 4 servings
Description
This quinoa salad perfectly balances fresh, crunchy, and creamy textures with a zesty lemon-Dijon dressing. It's light yet satisfying, packed with vibrant veggies, feta, olives, and pomegranate. Enjoy it as a healthy meal or a flavorful side dish!
Ingredients
- 1 cup (185 g) Cooked Quinoa (cooked and cooled)
- ½ Cucumber (diced)
- ½ cup (75 g) Cherry tomatoes (halved)
- ½ Red bell pepper (diced)
- ½ Orange bell pepper ( (diced)
- 1 Avocado (diced)
- ¼ cup (35 g) Chopped olives (black or green)
- ¼ cup Chopped fresh parsley
- ¼ cup (40 g) Crumbled feta cheese
- ¼ cup (40 g) Pomegranate seeds
Dressing
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper (to taste)
Instructions
- Cook the quinoa: Rinse one cup quinoa under cold water, then cook it in one cup of water or broth for 15 minutes. Once done, fluff it with a fork and let it cool.1 cup Cooked Quinoa
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.2 tbsp Olive oil, 1 tbsp Lemon juice, 1 tsp Dijon mustard, Salt and black pepper (to taste)
- Assemble the salad: In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, bell peppers, avocado, olives, parsley, feta, and pomegranate seeds.½ Cucumber, ½ cup Cherry tomatoes , ½ Red bell pepper , ½ Orange bell pepper (, 1 Avocado , ¼ cup Chopped olives , ¼ cup Chopped fresh parsley, ¼ cup Crumbled feta cheese, ¼ cup Pomegranate seeds
- Dress and toss: Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 15-30 minutes to allow flavors to meld.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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