Oil-free Quinoa Salad
An easy to make oil-free quinoa salad with heaps of crunchy vegetables and bright flavor. It is high in protein, gluten-free, and tastes just as good on day two (perfect for a packed lunch).
Servings: 4 servings
Ingredients
- 1 cup quinoa (rinsed)
- 1.75 cups water
- 1 English cucumber, halved lengthwise and sliced (halve lengthwise, slice)
- 2 bell peppers, seeded and chopped (red, orange or yellow)
- 1 pint cherry tomatoes, halved
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- salt and black pepper to taste
- Optional: fresh herbs, such as mint or thyme, chopped
Instructions
- Combine the quinoa and water in a medium saucepan. Bring to a boil over medium high heat. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
- Transfer quinoa to large bowl and refrigerate until cold, about 30 minutes.
- Add the cucumber, bell peppers, tomatoes, lemon zest, lemon juice, and maple syrup to the cooled quinoa. Gently toss to coat. Season to taste with salt and pepper. Toss in the fresh herbs, if using.
- Serve immediately, or cover and chill for up to 48 hours.
Nutrition
Serving: 1.5cups | Calories: 220kcal | Carbohydrates: 42g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 756mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2527IU | Vitamin C: 110mg | Calcium: 58mg | Iron: 3mg