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Quinoa salad with cucumber, bell pepper, tomatoes, feta, carrots
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Quinoa Veggie Salad

This Quinoa Veggie Salad is sure to be a favorite! Toss in some chicken or salmon for added protein and to create a balanced meal.
Course Salad
Keyword Carrots, Cherry Tomatoes, Cucumbers, Feta Cheese, Green Bell Pepper, Lemon Juice, Olive Oil, Quinoa, Salt, Scallions, Water
Cooking Method Refrigeration
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 11
Calories 160kcal
Author EatFresh.org

Equipment

  • Small Mixing Bowl
  • Large Mixing Bowl
  • Saucepan

Ingredients

  • 2 cups Quinoa
  • 3 cups Water
  • 2 Tablespoons Vegetable Oil
  • 1 teaspoon Lemon Rind Grated
  • 2 Tablespoons Lemon Juice
  • ½ teaspoon Salt
  • 1 cup Cherry Tomatoes Quartered
  • 1 Green Bell Pepper Chopped
  • ½ Cucumber Chopped
  • 2 Carrots Chopped
  • ⅓ cup Feta Cheese Crumbled
  • 2 Scallions Finely sliced

Instructions

  • Rinse quinoa. Bring water or broth to a boil in large saucepan; stir in quinoa. Cover and simmer 15 minutes, or until absorbed.
  • Whisk together olive oil, grated lemon rind, lemon juice and salt for dressing, in a small bowl.
  • Add dressing and remaining ingredients to quinoa in a large bowl; toss well and serve.

Notes

Chef's Tips
  • Quinoa salad can be made with other fresh or cooked vegetables. Add meat or beans for even more protein.

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 172mg | Potassium: 288mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2014IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg