Ingredients
- 1 cup quinoa
- 2 cups water
- 1 small cucumber, diced
- 1 small bell pepper (any color), diced
- 1 small carrot, grated or thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley or coriander, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice (or more, to taste)
- Salt and black pepper to taste
- 1/4 cup feta cheese or avocado cubes Optional
Directions
Quinoa & Vegetable Salad is a vibrant, wholesome, and nutrient-rich dish that beautifully balances taste, texture, and health benefits. Made with fluffy, protein-packed quinoa and a colorful mix of fresh vegetables, this salad brings together crisp cucumbers, juicy tomatoes, sweet carrots, and crunchy bell peppers to create a refreshing bowl full of natural flavors. Each bite delivers a satisfying contrast—light yet filling, simple yet delicious—making it an ideal choice for anyone trying to eat clean without compromising on taste.
What makes this salad truly special is its versatility and nutritional value. Quinoa, often called a “superfood,” is naturally gluten-free and contains all nine essential amino acids, making it a complete plant-based protein. Paired with antioxidant-rich vegetables and a zesty lemon-olive oil dressing, this dish supports digestion, boosts energy, and keeps you feeling full for longer. It’s perfect for busy weekdays, meal prep, weight-loss diets, or even as a refreshing side dish during gatherings and potlucks. Whether served chilled or slightly warm, this colorful salad is a delightful, guilt-free option that fits beautifully into any healthy lifestyle.
Here is a simple and clean nutrition table for your Quinoa & Vegetable Salad (approx. per 1 serving):
| Calories | 210–240 kcal |
| Carbohydrates | 32–35 g |
| Protein | 6–8 g |
| Fat | 7–9 g |
| Saturated Fat | 1 g |
| Fiber | 4–5 g |
| Sugar | 3–4 g (natural) |
| Sodium | 120–180 mg |
| Potassium | 350–450 mg |
| Vitamin C | 20–25% DV |
| Vitamin A | 30–40% DV |
| Iron | 10–15% DV |
| Calcium | 3–5% DV |
Disclaimer: This recipe is created for general healthy eating. Nutrition data is approximate and may differ based on ingredient selection. If you have specific health conditions or dietary restrictions, please consult a qualified healthcare professional.
Steps
1 Done | Cook the QuinoaRinse 1 cup quinoa under cold water. In a saucepan, bring 2 cups of water to boil, add quinoa, reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and let it cool. |
2 Done | Prepare VegetablesWhile quinoa is cooking, chop cucumber, bell pepper, carrot, cherry tomatoes, and red onion. |
3 Done | Mix the SaladIn a large bowl, combine cooked quinoa and chopped vegetables. Add parsley or coriander. |
4 Done | Dress the SaladDrizzle olive oil and lemon juice over the salad. Season with salt and black pepper. Toss well to combine. |
5 Done | ServeOptional: Add feta cheese or avocado cubes on top. Chill for 10–15 minutes if you prefer it cold. |
6 Done | ✅ TipsYou can add boiled chickpeas or corn for extra protein. Use any seasonal vegetables you like. For extra flavor, add a pinch of garlic powder or a teaspoon of mustard in the dressing. |
