Incredible High-Protein Quinoa Salad
A vibrant, refreshing salad packed with protein, perfect for lunch or dinner, and quick to prepare.
Ingredients
For the salad
- 1 cup quinoa Rinse before cooking.
- 2 cups water or vegetable broth Use vegetable broth for added flavor.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 cup cucumber, diced Provides crunch.
- 1 cup black beans, drained and rinsed Adds protein and fiber.
- 1/4 cup red onion, finely chopped For flavor.
- 1/4 cup fresh parsley, chopped Fresh herbs enhance flavor.
For the dressing
- 1 Juice of 1 lemon Fresh lemon juice preferred.
- 2 tablespoons olive oil Extra virgin for richness.
- to taste teaspoon Salt and pepper Adjust according to preference.
Instructions
Preparation
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
Mixing
- In a large mixing bowl, combine cooked quinoa with cherry tomatoes, cucumber, bell pepper, black beans, red onion, and parsley.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.
Notes
This salad stays fresh in the fridge for about 3–5 days. For best flavor, let sit for at least 30 minutes before serving to allow flavors to meld. Optionally, serve garnished with fresh parsley or a drizzle of additional olive oil.