Description
Bright, fresh, and bursting with flavor, this Summer Tomato and Cucumber Quinoa Salad is the perfect dish for warm weather gatherings. With crisp cucumbers, juicy cherry tomatoes, and fluffy quinoa, it’s a colorful addition to any picnic or barbecue. Easy to prepare and incredibly versatile, this salad can be enjoyed as a light main course or as a refreshing side dish. Get ready to impress your friends and family with this delightful summer sensation!
Ingredients
Scale
- 1 cup quinoa
- 2 cups cherry tomatoes, halved
- 1 cucumber (English), diced
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness. Cook in two cups of water over medium heat until boiling; reduce heat and simmer until fluffy (approximately 15 minutes).
- While quinoa cooks, halve cherry tomatoes and dice cucumber.
- Finely chop red onion and parsley.
- In a large bowl, combine cooked quinoa with prepared vegetables.
- Drizzle with olive oil and lemon juice; toss gently until evenly coated.
- Season with salt and pepper to taste; refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg