Spring Vegetable Quinoa Salad with Lemon Vinaigrette
A vibrant and refreshing quinoa salad featuring seasonal spring vegetables, perfect for busy kitchens looking for quick and healthy options. This dish is light, nutritious, and can be prepared in under 30 minutes.
Ingredients
- 5 cups Quinoa
- 10 cups Vegetable broth
- 5 cups Cherry tomatoes, halved
- 5 cups Cucumber, diced
- 5 cups Bell peppers, diced
- 2.5 cups Red onion, finely chopped
- 1.5 cups Fresh parsley, chopped
- 1 cup Olive oil
- 1 cup Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
- 1
Rinse the quinoa under cold water. In a large pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
Chef's tip: For added flavor, toast the quinoa in a dry pan for a few minutes before cooking.
- 2
While the quinoa is cooking, prepare the vegetables: chop the cherry tomatoes, cucumber, bell peppers, and red onion. Place them in a large mixing bowl.
Chef's tip: Use seasonal vegetables for the freshest taste.
- 3
In a separate bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the vinaigrette.
Chef's tip: Adjust the acidity by adding more lemon juice or olive oil to taste.
- 4
Once the quinoa is cooked, fluff it with a fork and let it cool slightly. Add the quinoa to the bowl with the vegetables.
Chef's tip: Cool the quinoa quickly by spreading it out on a baking sheet.
- 5
Pour the vinaigrette over the quinoa and vegetables, and toss gently to combine. Add chopped parsley and mix well.
Chef's tip: This salad can be made a few hours in advance; just keep it refrigerated.
- 6
Serve chilled or at room temperature. Garnish with additional parsley if desired.
Chef's tip: Pair with grilled chicken or fish for a complete meal.