Quinoa Salad with Lemon Vinaigrette

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted nuts (e.g., almonds or walnuts)

For the Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

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Instructions

1. Cook the Quinoa:

   • Rinse quinoa under cold water. Combine with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.

2. Prepare the Vegetables:

   • In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using).

3. Make the Vinaigrette:

   • Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.

4. Assemble the Salad:

   • Add the cooled quinoa to the bowl of vegetables. Pour the vinaigrette over the salad and toss to combine.

5. Serve:

   • Garnish with toasted nuts and extra herbs. Serve chilled or at room temperature.

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Nutritional Highlights (Per Serving, ~1 cup):

• Calories: ~180-220
• Protein: ~5-6g
• Carbohydrates: ~20-25g
• Fiber: ~3g
• Healthy Fats: ~8g