Lemon-Herb Quinoa & Vegetable Medley

A refreshing and satisfying gluten-free, dairy-free, and vegetarian salad featuring quinoa, seasonal vegetables, and a bright lemon-herb vinaigrette.

Ingredients

• 1/2 cup Quinoa
• 1/2 medium English Cucumber
• 1 medium Roma Tomato
• 1/4 medium Yellow Onion
• 1/4 cup chopped Fresh Parsley
• 1 tbsp chopped Fresh Mint
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Lemon Juice
• 1/2 tsp Dried Oregano
• 1/4 tsp Garlic Powder
• to taste Salt
• to taste Black Pepper

Instructions

1. Rinse quinoa thoroughly under cold water.
2. Cook quinoa according to package directions (usually with 1 cup water or vegetable broth for enhanced flavor).
3. While quinoa is cooking, dice the cucumber, tomato, and yellow onion. Ensure vegetables are fresh and firm.
4. Once quinoa is cooked, fluff with a fork and let it cool slightly. Cooling prevents wilting of the vegetables.
5. In a large bowl, combine the cooked quinoa, diced cucumber, tomato, and onion.
6. Add chopped fresh parsley and fresh mint, olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
7. Toss all ingredients together until well combined. Taste and adjust seasonings as needed.
8. For best flavor, allow the salad to sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 1

Meal Type: lunch