Rainbow Quinoa Salad

Rainbow Quinoa Salad

Ingredients

• 1 cup quinoa (uncooked)

• 1 ½ cups water or vegetable broth

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 orange bell pepper, diced

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ½ red onion, finely chopped

• ½ cup fresh parsley or cilantro, chopped

• ¼ cup olive oil

• 3 tablespoons fresh lemon juice (about 1 lemon)

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• Optional: 1 avocado, diced (for added creaminess)

Instructions

1. Cook the Quinoa:

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   • Rinse the quinoa under cold water to remove any bitterness.

   • In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

   • Fluff the quinoa with a fork and let it cool to room temperature.

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3. Prepare the Vegetables:

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   • While the quinoa is cooking, dice the bell peppers, cucumber, and red onion. Halve the cherry tomatoes and chop the parsley or cilantro.

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4. Make the Dressing:

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   • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.

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6. Assemble the Salad:

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   • In a large bowl, combine the cooled quinoa, diced vegetables, and fresh herbs.

   • Pour the dressing over the salad and toss gently to combine.

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8. Serve:

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   • If desired, add diced avocado on top for extra creaminess.

   • Serve chilled or at room temperature.