Are you tired of bland vegan sides that barely make a whisper on your plate? Get ready to revolutionize your meal with this mouthwatering Quinoa Vegetable Salad that's so packed with flavor, you might just forget about the main course! Bursting with fresh vegetables, zesty lemon, and perfectly cooked quinoa, this dish is not just a side – it's a culinary adventure that will make even the most dedicated meat-eaters stop and take notice.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for approximately 15 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the vegetables by washing and chopping cherry tomatoes, cucumber, and bell pepper into uniform, bite-sized pieces.
- Once quinoa is cooked, remove from heat and let it cool for 5-10 minutes, fluffing with a fork to prevent clumping.
- In a large mixing bowl, combine cooled quinoa, chopped cherry tomatoes, cucumber, and bell pepper.
- Create the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl until well combined.
- Pour the dressing over the quinoa and vegetable mixture, gently tossing to ensure even coating and distribution of ingredients.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to preference.
- Chill the salad for at least 15 minutes before serving to allow flavors to meld together.
- Serve cold or at room temperature as a refreshing and nutritious vegan side dish.
Tips
- Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Use vegetable broth instead of water for an extra flavor boost.
- Let the quinoa cool slightly before mixing with vegetables to prevent wilting.
- For the freshest taste, chop vegetables just before mixing to maintain crispness.
- Feel free to customize with additional herbs like fresh basil or parsley.
- If you prefer a warmer dish, you can serve this salad slightly heated.
- This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
- For added protein, consider mixing in some chickpeas or toasted nuts.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
