Tricolor Quinoa Salad Recipe: A Quick and Easy Meal
This colorful dish combines fluffy tricolor quinoa with fresh vegetables, aromatic herbs, and a tangy lemon dressing. Perfect for lunch, a side dish, or a potluck, this salad is not only nutritious but also incredibly delicious, a burst of flavors and health benefits
Feel free to customize this salad with your favorite ingredients. Add corn, peas, or any other vegetables you love. Also, for a protein boost, consider adding grilled chicken, shrimp, or tofu. Learn how to make this easy and versatile recipe that will quickly become a favorite in your meal rotation.
Ingredients
Instructions
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Cook the quinoa: rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
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Prepare the vegetables: while the quinoa is cooking, chop the cherry tomatoes, celery, red bell pepper, red onion, parsley, and olives.
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Prepare the dressing: in a small bowl, whisk together the olive oil, lime juice, honey or maple syrup, salt, and pepper. Adjust the seasoning to taste.
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Assemble the salad: in a large bowl, combine the cooked and cooled quinoa with the chopped vegetables and herbs. Pour the dressing over the salad and toss to coat everything evenly.
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Serve: serve immediately or store the salad in an airtight container in the refrigerator for up to 2 days. This salad can be served chilled or at room temperature.
To reduce the cooking time, soak the quinoa overnight. The next day, cook the quinoa with water for 2 or 3 minutes and strain.
