Time: 35 minutes
INGREDIENTS:
For the Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cucumber, diced
1/2 red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
For the Dressing:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey or maple syrup (optional)
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Serves: 6 People
INSTRUCTIONS:
1. Cook the Quinoa:
a. In a medium saucepan, combine the quinoa and water or vegetable broth.
b. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
c. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and let it cool to room temperature.
2. Prepare the Vegetables:
a. While the quinoa is cooking, prepare the vegetables by dicing the bell peppers, cucumber, and red onion.
b. Chop the fresh parsley and cilantro.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey or maple syrup (if using), Dijon mustard, minced garlic, salt, and pepper until well combined.
4. Assemble the Salad:
a. In a large mixing bowl, combine the cooked quinoa, diced bell peppers, cucumber, red onion, chopped parsley, and cilantro.
b. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
c. Season with additional salt and pepper to taste, if needed.
5. Serve:
a. Transfer the Zesty Quinoa Salad to a serving dish or individual plates.
b. Garnish with extra chopped herbs, if desired.
c. Serve at room temperature or chilled.
