Lemon Vegetable Quinoa Salad

Quinoa, do you take fresh lemon, spices and her vegetables to be yours? Remember, it's the lowest lows that make highs fly. Yes! I'm thrilled to pronounce you Lemon Vegetable Quinoa Salad <3

Course Side Dish

Cuisine American

Keyword Side

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings servings

Calories 212kcal

Author Jen

Ingredients

Quinoa

2 cups water
1 cup quinoa

Dressing

1/2 cup lemon juice
1/4 cup olive oil
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
½ teaspoon ground cumin
1 clove garlic minced

Vegetables & Almonds

1 cup green peas frozen and thawed
1/4 cup red bell pepper - diced
1/2 cup cucumber - scooped and diced
1/2 cup cilantro - chopped
1/2 cup almonds - chopped, crushed

US Customary - Metric

Instructions

Rinse quinoa in a fine sieve or colander. In a medium saucepan, bring water and quinoa to a boil over high heat. Reduce heat to a simmer, cover, and cook until almost all liquid has absorbed—about 15 (20 at high altitude) minutes. Remove pot from heat and let stand 5 minutes. Open and fluff with a fork. Set aside to cool.
In a small bowl, whisk lemon juice, olive oil, lemon and black pepper, salt, cumin and garlic; set aside.
In a large bowl, combine cooked quinoa, peas, bell pepper, cucumber, cilantro and crushed almonds. Add lemon mixture and with a light hand, stir to combine.
Taste. Season. Eat or chill then eat.

Notes

Inspired by "can't get enough" Whole Foods quinoa salad.

If quinoa salad is refrigerated for long or overnight, let come to room temperature for at least five minutes, as olive oil solidifies.

Nutrition