Quinoa Vegetable Salad
Indulge in a protein rich quinoa vegetable pasta salad that's perfect for picnics, potlucks, or as a simple meal. A bowl of this vegan and gluten-free salad is packed with all essential nutrients.
Servings: 2 portions
Calories: 444kcal
Equipment
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Dressing
- 1 Tablespoon Extra Virgin Olive Oil
- Juice from half Lemon adjust to taste
- Salt as required
- Pepper as required
For Salad
- ½ Cup Quinoa
- 1.5 Cups Water
- ½ Green Bell Pepper wash, remove seeds and cut into small pieces
- ½ Yellow Bell Pepper wash, remove seeds and cut into small pieces
- ½ Red Bell Pepper wash, remove seeds and cut into small pieces
- ½ Cup Cucumber wash and cut into small pieces
- 6-7 Cherry Tomatoes cut each into half
- 2 sprigs Fresh Mint Leaves remove leaves from stem, wash and chop
- 1 medium Avocado remove seed and cut into bite size pieces
- 2 Teaspoons Pumpkin Seeds
- 2 Teaspoons Melon Seeds
Instructions
- Place quinoa in a strainer, rinse and wash it with tap water 3- 4 times.½ Cup Quinoa
- In a medium saucepan or steel pot, bring water to a boil.1.5 Cups Water
- Add washed quinoa, stir well, close and cook over medium-low heat for about 12-15 minutes until all the water is absorbed and the quinoa is tender.
- Switch the heat off. Let it sit for 10 minutes. Remove the lid from the pot and fluff with a fork.
- Allow it to cool completely. While the quinoa is cooling, prepare dressing.
- Add extra virgin olive oil, lemon juice, salt, and pepper to a jar. Secure the lid and shake well until everything is well combined.1 Tablespoon Extra Virgin Olive Oil, Juice from half Lemon, Salt, Pepper
- Set it aside to use later.
- In a large bowl, combine cooled quinoa with bell pepper, cherry tomatoes, cucumber, avocado, mint leaves, pumpkin seeds, and melon seeds.½ Green Bell Pepper, ½ Yellow Bell Pepper, ½ Red Bell Pepper, ½ Cup Cucumber, 6-7 Cherry Tomatoes, 2 sprigs Fresh Mint Leaves, 1 medium Avocado, 2 Teaspoons Pumpkin Seeds, 2 Teaspoons Melon Seeds
- Drizzle the prepared dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for a few hours before serving on scorching summer days.
Notes
Rinse Quinoa: Be sure to rinse and wash quinoa several times before cooking to remove its bitter taste.
After Cooking Quinoa: After turning off the heat, let the quinoa sit for 10 minutes, then fluff it with a fork.
Spread Quinoa: Spread freshly cooked quinoa on a baking tray or a big plate to help it cool down faster.
Nutrition
Calories: 444kcal | Carbohydrates: 46g | Protein: 11g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 28mg | Potassium: 1110mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1572IU | Vitamin C: 140mg | Calcium: 62mg | Iron: 4mg
