Quinoa Salad
Easy, Zesty, and the perfect summer Quinoa Salad that's refreshing and healthy.
Servings 4 servings
Calories 535kcal
Ingredients
- 1 cup Qunioa
- 2 English Cucumber
- 250 grams Cherry Tomatoes
- ⅓ cup Onion
- ⅓ cup Sunflower seeds
- 1 Red bell pepper
- ½ cup parsely
For salad dressing
- ½ cup Olive oil
- ¼ cup Red wine vinegar
- 1.5 tablespoon Sugar
- 2 teaspoon Dijon Mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
Make Salad dressing
- In a jar add all dressing ingredients. Shake really well, it will look creamy and thick.
- You can make the dressing a couple of days ahead and refrigirate.
Cook Quinoa
- Wash quinoa under a running tap. Rub the grains between both palms a couple of times while washing.
- In a saucepan heat 5 cups of water. When the water is hot, add washed quinoa. Cook until it is cooked well and almost has doubled in quantity.
- Shift the cooked quinoa from the pan to a colander and drain all the water. Let it cool down.
Prepare vegetable
- While quinoa is cooking, prep the veggies.
- Chop cucumber, red bell pepper. Chop onion, parsley. Cut tomatoes in half.
Assembling Salad
- Add cooled quinoa, chopped veggies and sunflower seeds to a salad bowl.
- Drizzle the required amout of dressing. Toss well.
Nutrition
Serving: 1serving | Calories: 535kcal | Carbohydrates: 46g | Protein: 11g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Sodium: 627mg | Potassium: 779mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1419IU | Vitamin C: 58mg | Calcium: 78mg | Iron: 4mg