Veggie Quinoa Salad Cups - Gluten Free
The Garden Fresh Veggie Quinoa Salad Cups with Lemon Vinaigrette bring together an array of colorful vegetables and fluffy quinoa in beautiful butter lettuce cups. This dish is not only visually appealing but also packed with a refreshing medley of textures and flavors, making it the perfect appetizer or light meal for any occasion.
Ingrédients
- 1 cup quinoa, cooked
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 butter lettuce leaves
Instructions
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, parsley, and mint. Toss to mix evenly.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Pour the lemon vinaigrette over the quinoa salad mixture and stir to combine thoroughly. Adjust seasoning if needed.
- Gently fold in the crumbled feta cheese if using.
- Spoon the quinoa salad mixture into the butter lettuce leaves to create salad cups.
- Serve immediately or refrigerate until ready to serve.
Nutrition (per 100g)
Serving: 100g | Calories: 200kcal | Carbohydrates: 21g | Protéines: 5g | Fat: 10g | Sucre: 3g
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