Soy-Free Refreshing Quinoa Salad
Brighten your plate with this vibrant and nutritious Soy-Free Refreshing Quinoa Salad! Packed with fluffy quinoa, crisp cucumber, juicy cherry tomatoes, and sweet red bell pepper, this salad is as colorful as it is satisfying. Seasoned with a zesty dressing of fresh lemon juice, olive oil, cumin, and a sprinkle of salt and pepper, it delivers a refreshing burst of flavor in every bite. Naturally gluten-free and vegan, this quick 30-minute recipe is perfect for meal prep, a wholesome lunch, or as a fresh and healthy side dish at your next gathering. Take delight in this wholesome, plant-based dish that’s big on flavor and free of soy!
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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
- 0.25 medium red onion
- 0.5 cup parsley
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon ground cumin
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer, to remove any bitterness from the naturally occurring saponins.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa to the boiling water.
Reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer for 15 minutes or until all the water is absorbed and the quinoa is tender.
Once cooked, remove the quinoa from heat and let it sit, covered, for 5 minutes, then fluff with a fork and let it cool to room temperature.
Meanwhile, dice the cucumber into small cubes, halve the cherry tomatoes, and dice the red bell pepper into small pieces. Finely chop the red onion and parsley.
In a large mixing bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, red bell pepper, red onion, and parsley.
In a small bowl, whisk together the fresh lemon juice, olive oil, salt, black pepper, and ground cumin until well combined.
Pour the dressing over the quinoa and vegetable mixture, and toss gently to ensure everything is evenly coated.
Taste and adjust the seasoning if necessary. If desired, chill the salad in the refrigerator for about 30 minutes before serving to enhance the flavors.
Serve the quinoa salad as a main dish or a side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1314 mg | 28% | |
*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.
