Dairy-Free Refreshing Quinoa Salad
Light, vibrant, and packed with flavor, this Dairy-Free Refreshing Quinoa Salad is the ultimate healthy dish for any occasion. Featuring fluffy quinoa as the base, it's loaded with crisp cucumbers, juicy cherry tomatoes, crunchy red bell peppers, and a touch of zesty red onion. Fresh parsley and mint bring an herby brightness, while a tangy lemon dressing perfectly ties everything together. Topped with creamy avocado just before serving, this salad is not only dairy-free but also gluten-free and vegan-friendly, making it a versatile choice for diverse dietary needs. Whether served as a refreshing side dish or a light, wholesome main, this easy quinoa salad is perfect for meal prep, potlucks, or a quick and nutritious lunch.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1 medium, diced red bell pepper
- 0.5 small, finely chopped red onion
- 0.25 cup, chopped fresh parsley
- 0.25 cup, chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium, diced avocado
Instructions
Rinse 1 cup of quinoa under cold water using a fine-mesh sieve until the water runs clear to remove its natural bitterness.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa absorbs all the water and becomes tender.
Remove the cooked quinoa from the heat and let it rest for 5 minutes, then fluff it with a fork and allow it to cool completely.
While the quinoa is cooling, prepare the vegetables: dice 1 medium cucumber, halve 1 cup of cherry tomatoes, dice 1 medium red bell pepper, and finely chop half of a small red onion.
Chop 0.25 cup each of fresh parsley and fresh mint, and set aside.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.
In a large bowl, combine the cooked and cooled quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, parsley, and mint.
Pour the dressing over the quinoa mixture and toss until everything is well coated.
Gently fold in 1 diced medium avocado just before serving to maintain its freshness and texture.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld before serving. Enjoy your refreshing dairy-free quinoa salad!
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 15.7 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
