Low Fat Refreshing Quinoa Salad
Brighten up your table with this Low Fat Refreshing Quinoa Salad, a light yet satisfying dish loaded with vibrant vegetables and fresh, zesty flavors! This healthy quinoa salad combines fluffy quinoa with crisp cucumber, juicy cherry tomatoes, crunchy red bell pepper, and aromatic parsley, all tossed in a tangy, homemade lemon dressing. Packed with nutrients and naturally low in fat, it's ideal as a wholesome lunch, a side dish for grilled proteins, or a refreshing addition to your meal prep routine. Ready in just 25 minutes, this colorful salad is perfect for those seeking a quick, easy, and delicious recipe that checks all the boxes for healthy eating. Whether served chilled or at room temperature, it’s a crowd-pleaser you’ll keep making again and again!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 0.5 small red onion
- 0.5 cup fresh parsley
- 1 large lemon
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove its natural bitterness caused by saponins.
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 is tender and the water is absorbed.
While the quinoa cooks, dice 1 medium cucumber, 1 cup of cherry tomatoes, 1 medium red bell pepper, and chop 0.5 small red onion into small pieces.
Coarsely chop 0.5 cup of fresh parsley.
Juice 1 large lemon and set it aside.
Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl. Let it cool slightly.
Add the cucumber, cherry tomatoes, red bell pepper, red onion, and parsley to the quinoa and toss to combine.
In a small bowl, whisk together the juice of the lemon, 2 tablespoons of extra virgin olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Pour the dressing over the quinoa salad and toss well to ensure all ingredients are evenly coated.
Taste and adjust the seasoning if necessary, serving immediately or refrigerating for later.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1459 mg | 31% | |
*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.
