Mediterranean Rainbow Quinoa Salad Bowl

Allergens

None

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 small cucumber, chopped
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, pitted and diced
• 1/2 cup kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 3 tablespoons lemon juice, freshly squeezed
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and cook 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 salad bowl, combine cucumber, bell peppers, red onion, cherry tomatoes, avocado, olives, parsley, and mint leaves.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste.
4. Add the cooked quinoa to the salad bowl, then drizzle with the lemon dressing and toss gently to combine. Serve immediately and enjoy your energizing Mediterranean Rainbow Quinoa Salad Bowl!

Chef’s Insight

To enhance the nutritional value of this dish even further, consider adding a handful of nuts or seeds such as almonds, walnuts, sunflower seeds, or pumpkin seeds.

Notes

Feel free to customize this recipe with your favorite vegetables or olives.