Sunlit Quinoa Salad with Citrus Vinaigrette

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup cucumber, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
3. In a large bowl, combine bell peppers, cucumber, red onion, cherry tomatoes, and parsley. Toss gently to mix.
4. In a separate small bowl, whisk together lemon zest and juice, orange zest and juice, olive oil, salt, and pepper. Adjust seasoning as needed.
5. Add cooked quinoa to the vegetable mixture and toss until well combined. Drizzle citrus vinaigrette over the salad and toss again until evenly coated.
6. Serve immediately or refrigerate for later.

Chef’s Insight

The combination of colors and flavors creates an invigorating dish that is both visually appealing and delicious.

Notes

Feel free to add other protein sources, such as grilled chicken or tofu, for a more filling dish.