Veggie Loaded Quinoa Salad - Vegan
The Veggie Loaded Quinoa Salad, also known as the Rainbow Harvest Quinoa Bowl, is a riot of color and a powerhouse of nutrition. With fluffy quinoa as the base, it includes a vibrant mix of red and yellow bell peppers, crunchy cucumber, sweet cherry tomatoes, and aromatic herbs like parsley and mint. This salad is not only delicious but also a feast for the eyes.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
Instructions
- Rinse quinoa under cold water until water runs clear.
- In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes.
- Fluff quinoa with a fork and transfer to a large bowl to cool.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add red and yellow bell peppers and sauté until tender, about 5 minutes. Remove from heat and let cool.
- In the large bowl with the quinoa, add sautéed bell peppers, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss to combine.
- In a small bowl, whisk together 1/4 cup olive oil, lemon juice, lemon zest, salt, black pepper, and cumin.
- Pour the dressing over the quinoa mixture and toss to coat evenly.
- Serve immediately or refrigerate for up to 3 days.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 25gProtéines: 5gFat: 12gSucre: 4g
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