Quinoa Salad with Vegetables
Quinoa Salad with Vegetables This quinoa salad is a healthy and refreshing side dish that is perfect for summer. It is made with quinoa, broccoli, carrots, celery, red onion, parsley, olive oil, lemon juice, salt, and pepper. The quinoa is cooked in water until it is tender and fluffy. The vegetables are chopped and then combined with the quinoa. The salad is dressed with olive oil, lemon juice, salt, and pepper. This salad is a good source of protein, fiber, and vitamins. It is also a low-fat and low-calorie dish.
Quinoa is a grain that has been cultivated in the Andes of South America for centuries. It is a good source of protein, fiber, and vitamins. Quinoa was first introduced to Europe in the 16th century by Spanish conquistadors. It was not widely adopted in Europe until the 19th century. Quinoa is now grown in many parts of the world. It is a popular ingredient in salads, soups, and pilafs. This quinoa salad is a simple and delicious dish that is perfect for summer. It is made with fresh vegetables and quinoa. The salad is dressed with olive oil, lemon juice, salt, and pepper. This salad is a good source of protein, fiber, and vitamins. It is also a low-fat and low-calorie dish. I first developed this recipe a few years ago when I was looking for a healthy and refreshing side dish to serve with grilled chicken. I experimented with different combinations of vegetables and dressings until I came up with this recipe. This salad is now one of my favorite summer dishes.
Quinoa Salad with Vegetables Quinoa Salad with Vegetables Quinoa Salad with Vegetables Quinoa Salad with Vegetables
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 cup chopped broccoli
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
Instructions
  1. Rinse the quinoa in a fine-mesh sieve.
  2. Combine the quinoa and water in a medium saucepan.
  3. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the quinoa is cooked through.
  4. Remove from heat and let stand for 5 minutes, or until the quinoa has absorbed all of the water.
  5. Fluff the quinoa with a fork.
  6. In a large bowl, combine the quinoa, broccoli, carrots, celery, red onion, and parsley.
  7. Drizzle with olive oil and lemon juice.
  8. Season with salt and pepper to taste.
Why It Works
  • The quinoa is cooked in water until it is tender and fluffy.
  • The vegetables are chopped and then combined with the quinoa.
  • The salad is dressed with olive oil, lemon juice, salt, and pepper.
  • This salad is a good source of protein, fiber, and vitamins.
  • It is also a low-fat and low-calorie dish.