Quinoa Salad

Name: Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 cups
Ingredients: 1-1/2 cups quinoa, rinsed and well drained; 3 cups water; 1/4 cup plus 2 tablespoons olive oil; 1 tablespoon grated lemon zest; 1/4 cup lemon juice; 4 garlic cloves, minced; 6 tablespoons minced fresh parsley; 6 tablespoons minced fresh mint; 1-1/2 teaspoons salt; 1 cup cherry tomatoes, halved; 2 mini cucumbers, sliced; 1 medium sweet red pepper, chopped; 1/2 cup chopped red onion

Total Time Prep/Total Time: 30 min.

Yield 6 cups

Test Kitchen Approved

This hearty yet light vegetable-packed quinoa salad has layers of flavors and textures, all dressed with a simple herb and garlic-infused lemon vinaigrette.

Ingredients

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion

Directions

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add the water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Transfer to a large bowl. Cool slightly.
In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

Nutrition Facts

3/4 cup: 227 calories, 12g fat (2g saturated fat), 0 cholesterol, 449mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator