Vegetable and Quinoa Salad

This vibrant Vegetable and Quinoa Salad is a nutritious and refreshing dish, perfect for a light American lunch. Packed with fiber-rich vegetables and protein-packed quinoa, it's both filling and delicious.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
4. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
5. While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion and parsley.
6. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
7. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
8. Pour the dressing over the salad and toss gently to combine.
9. If desired, sprinkle crumbled feta cheese on top before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 15 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, which aids digestion and keeps you full.
• Rich in antioxidants from fresh vegetables, promoting overall health.

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