Looking for a nutritious meal that won’t break the calorie bank? This quinoa salad is not only packed with flavor but also keeps you under 300 calories. It’s perfect for a quick lunch or a light dinner, ensuring you stay nourished without feeling heavy.
Imagine a vibrant mix of quinoa, fresh vegetables, and a zesty dressing that dances on your palate. This recipe is a delightful balance of textures and tastes, making healthy eating enjoyable and satisfying.
A Refreshing Quinoa Salad for Light Eating
This quinoa salad stands out with its colorful array of fresh ingredients, transforming a simple meal into a visual delight. The fluffy quinoa serves as a nutritious base, perfectly complemented by the crispness of diced cucumber and the sweetness of halved cherry tomatoes.
The addition of red onion and bell pepper brings a delightful crunch, enhancing the overall texture of the salad. Each bite offers a burst of flavor, making it not just a meal but an experience that celebrates freshness.
Ingredients That Shine
What makes this salad truly special is the combination of wholesome ingredients. The vibrant colors not only please the eye but also indicate a rich source of vitamins and minerals. Fresh parsley adds a hint of green, making the dish even more appealing.
With a simple dressing of lemon juice and olive oil, the salad captures a light, zesty flavor that ties all the ingredients together beautifully. It’s the kind of dish that can easily become a staple in your weekly meal prep.
Preparation Made Easy
Preparing this salad is straightforward and quick. In no time, you can have a nutritious dish ready for lunch or dinner. Start by cooking the quinoa, which only takes about 15 minutes, while you chop the fresh vegetables.
Mixing everything together is a breeze; just combine the cooled quinoa with the chopped vegetables, drizzle the light dressing, and give it a gentle toss. The simplicity of the preparation means you can easily whip this up, even on a busy day.
Serving Suggestions
This quinoa salad is versatile and can be served in various ways. Enjoy it on its own for a light meal, or pair it with grilled chicken or fish for a more substantial dinner. It also makes for an excellent side dish at gatherings and barbecues.
For those looking to enhance their meal, adding some feta cheese or avocado could elevate the flavors and textures further. The possibilities are endless, allowing you to customize the salad to your liking.
Nutrition Details
Not only is this salad visually appealing, but it is also a nourishing choice. With about 280 calories per serving, it fits seamlessly into a balanced diet without compromising on taste.
The combination of protein from quinoa and healthy fats from olive oil makes it satisfying, while the fresh vegetables contribute fiber and essential nutrients, promoting overall health.
Storing Leftovers
If you find yourself with leftovers, storing them is simple. Keep the salad in an airtight container in the refrigerator for up to two days. The flavors may actually deepen as they meld together, making it a delightful option for the next day’s lunch.
Just remember to give it a good stir before serving to redistribute the dressing. This salad is just as delicious cold, making it a perfect make-ahead dish for busy weeknights or meal prep days.
A Refreshing Quinoa Salad for Light Eating
This quinoa salad is a colorful, refreshing dish that combines fluffy quinoa with crisp vegetables and a tangy dressing. It’s light yet filling, making it an ideal choice for those mindful of their calorie intake.
Ingredients
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup bell pepper, diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse 1/3 cup of quinoa under cold water. In a saucepan, combine quinoa with 2/3 cup of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Prepare the Vegetables: While the quinoa cooks, chop the cherry tomatoes, cucumber, red onion, and bell pepper.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Combine: In a large bowl, mix cooled quinoa with chopped vegetables. Drizzle with dressing and toss to combine.
- Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
- Calories: 280kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 42g