Sunlit Summer Quinoa Salad

Allergens

N/A (excluding potential allergies to specific ingredients)

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cucumber, diced
• 1 small red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the quinoa is tender and the water has been absorbed. Set aside to cool.
2. In a large bowl, mix together the cucumber, bell pepper, cherry tomatoes, basil, and red onion. Add the cooked and cooled quinoa.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.

Chef’s Insight

This recipe is perfect for meal prepping, as it holds up well over several days.

Notes

This recipe is easily customizable to include any fresh vegetables you prefer.