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Quinoa Salad:


  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 cucumber, diced

  • 1 bell pepper (any color), diced

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup feta cheese (optional)

  • Juice of 1 lemon

  • 3 tablespoons extra-virgin olive oil

  • Salt and pepper to taste


  1. Cook Quinoa: In a medium-sized saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.

  2. Prepare Vegetables: While the quinoa is cooking, chop the cucumber, bell pepper, cherry tomatoes, red onion, and parsley.

  3. Assemble Salad: In a large bowl, combine the cooked quinoa, chopped vegetables, and feta cheese (if using).

  4. Make Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

  5. Combine and Toss: Pour the dressing over the quinoa and vegetables. Toss everything together until well combined.

  6. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

This quinoa salad is not only delicious but also environmentally friendly. Quinoa is a sustainable protein source, and by incorporating plenty of fresh vegetables, you're supporting a plant-based, eco-friendly diet. Additionally, using locally sourced and organic ingredients when possible can further enhance the environmental sustainability of this recipe.

Enjoy your nutritious and tasty quinoa salad!

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