Zesty Confetti Salad with Quinoa
Brighten up your table with the vibrant flavors and colors of Zesty Confetti Salad with Quinoa! This healthy, gluten-free salad combines fluffy quinoa with a medley of crisp diced vegetables, including red and yellow bell peppers, cucumber, juicy grape tomatoes, and zesty red onion. Fresh parsley and cilantro add a burst of herbal freshness, while a tangy citrus dressing blended with olive oil, lemon, lime, honey, and a hint of cumin ties everything together for a perfectly balanced flavor. Ready in just 30 minutes, this chilled salad is a refreshing option for meal prep, summer picnics, or as a light, nutrient-packed side dish. Serve it as a standalone star or pair it with your favorite protein for a wholesome, colorful feast!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced cucumber
- 1 cup, halved grape tomatoes
- 0.5 small, finely chopped red onion
- 0.25 cup, chopped fresh parsley
- 0.25 cup, chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon (to taste) kosher salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Once cooked, fluff the quinoa with a fork and allow it to cool to room temperature.
While the quinoa is cooling, prepare the vegetables. Dice the red and yellow bell peppers, cucumber, and chop the red onion finely. Halve the grape tomatoes.
In a large mixing bowl, combine the cooled quinoa, diced bell peppers, cucumber, grape tomatoes, red onion, parsley, and cilantro.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, honey, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and toss well to combine.
Taste and adjust seasoning with additional salt or lime juice, if needed.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature as a side dish or light meal.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 21.1 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1780 mg | 38% | |
*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.
