Mouthwatering Veggie Quinoa Salad: A Fresh & Healthy Snack

Allergens

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red bell pepper, diced
• 1 cup corn kernels, fresh or canned
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/3 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon honey or agave syrup (optional)
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, corn kernels, red onion, parsley, and cilantro. Add cooked quinoa and gently toss to mix all the ingredients well.
3. In a separate small bowl, whisk together olive oil, lemon juice, honey or agave syrup (if using), salt, and pepper. Pour the dressing over the salad and toss again until everything is evenly coated.
4. Adjust seasoning if needed and serve immediately, garnished with additional parsley or cilantro leaves.

Chef’s Insight

The combination of textures and flavors in this Mouthwatering Veggie Quinoa Salad makes it a crowd-pleaser and perfect for various occasions, from casual get-togethers to healthy meal prepping.

Notes

Pair this salad with your favorite bread or crackers for a complete meal.