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My Dish Spin

Savory Quinoa Salad Fresh and Healthy Delight

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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium cucumber, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste Quinoa is the star of this salad. It is small, round, and packed with protein. I love using vegetable broth to cook quinoa. It adds flavor and makes it taste even better. The fresh vegetables bring color and crunch. You can pick any bell pepper you like. I prefer the red or yellow ones for their sweetness. - 1/4 cup feta cheese, crumbled (optional) - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Herbs and spices to taste Feta cheese is a fun addition. It adds a salty bite. If you like bold flavors, you can add garlic powder and smoked paprika. Fresh herbs work well, too. Try basil or cilantro for a new twist! Quinoa is more than just tasty. It is full of protein and fiber. This makes it great for your health. It helps keep you full and satisfied. The fresh vegetables are packed with vitamins. Cucumbers and bell peppers are high in water. They help keep you hydrated. Avocado adds healthy fat, making this salad a complete meal. You get a nice boost of energy from this dish! To start, rinse 1 cup of quinoa under cool water. This removes any bitterness. Next, in a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring this mix to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. Remove it from heat and let it stand for 5 minutes. Fluff the quinoa with a fork and allow it to cool. While the quinoa cools, prepare the vegetables. Dice 1 medium cucumber and 1 bell pepper. Halve 1 cup of cherry tomatoes. Chop 1 avocado. Finely chop 1/4 cup of red onion and 1/4 cup of fresh parsley. Place all these veggies in a large mixing bowl. This will add a fresh crunch to your salad. In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of smoked paprika for flavor. Season with salt and pepper to taste. If you want a lighter dressing, add more lemon juice. If you like it richer, add extra olive oil. Once the quinoa has cooled, add it to the bowl of mixed vegetables. Pour the dressing over the quinoa and veggies. Toss gently to combine everything evenly. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Give it one last gentle toss. Taste and adjust seasonings if needed. Enjoy serving this delicious salad in a large bowl or on individual plates. Garnish with extra parsley or lemon wedges for a vibrant touch. For the full recipe, check the detailed steps earlier. How to avoid overcooking To avoid overcooking quinoa, use the right water ratio. For every cup of quinoa, use two cups of vegetable broth. Boil it first, then reduce the heat. Cover it tightly and simmer for about 15 minutes. This timing is key. If you leave it too long, it can turn mushy. Ensuring fluffiness Letting quinoa sit after cooking is important. Once it absorbs all the liquid, remove it from the heat. Let it stand, covered, for 5 minutes. Then, fluff it with a fork. This step makes quinoa light and airy, not clumpy. Adjusting seasonings Seasoning can make or break your salad. After mixing in the dressing, taste your salad. If it needs more zing, add extra lemon juice or salt. You can also try adding herbs like dill or mint for more flavor. Best combinations for dressings A simple dressing works best for this salad. Olive oil and lemon juice are great choices. You can also mix in garlic powder or smoked paprika. For a creamy touch, try yogurt or tahini. These combinations add depth and enhance the taste. Ideal occasions This salad is perfect for many occasions. Serve it at picnics, potlucks, or family dinners. It’s also great for meal prep during the week. This salad is healthy and colorful, making it a crowd-pleaser. Pairing with other dishes Savory quinoa salad pairs well with grilled meats or fish. It also complements roasted vegetables or a hearty soup. You can serve it as a main dish or as a side. This versatility makes it a fantastic choice for any meal. {{image_2}} You can change up your savory quinoa salad by adding protein. Beans are a great choice. They boost the fiber and protein without adding meat. Use black beans, chickpeas, or kidney beans for a tasty twist. Just rinse them before adding. You can also add grilled chicken or shrimp. These options give the salad a hearty feel. Simply grill your choice, slice it, and toss it in. Both options pair well with the fresh veggies and dressing. Try different dressings to mix things up. Homemade vinaigrettes taste fresh and zesty. Just whisk together olive oil and vinegar for a quick option. You can add herbs or mustard for extra flavor. Creamy dressings are also fun. Use yogurt or tahini for a rich flavor. Blend these with lemon juice and spices. This adds a nice creaminess to the salad, balancing the crunch of the veggies. Seasonal ingredients can make your salad unique. Use veggies that are fresh and in season. In spring, try asparagus or snap peas. In summer, add corn or zucchini. In fall, roasted squash works well. You can also customize based on your tastes. If you love a certain veggie, toss it in! This salad is flexible and welcomes creativity. For the best taste, store your savory quinoa salad in an airtight container. - Keep it in the fridge. It stays fresh longer this way. - For short-term use, it can last up to four days. - If you want to freeze it, use freezer-safe bags or containers. - Make sure to remove as much air as you can. How long does it last? When stored properly, the salad lasts about four days in the fridge. - In the freezer, it can last up to three months. - Always check for signs of spoilage. Signs of spoilage include: - A sour smell. - Changes in color or texture. - Any visible mold. If you see or smell anything off, it's best to toss it. How do I reheat it? The best way to reheat quinoa salad is on the stove. - Add a splash of water or broth to keep it moist. - Heat over low heat, stirring gently. - You can also serve it cold. Many enjoy it this way! Chilled quinoa salad makes a great refreshing dish, especially in summer. Quinoa is a tiny, round grain. It comes from a plant called Chenopodium quinoa. Quinoa is not a true grain but a seed. It has a nutty taste and a fluffy texture when cooked. Quinoa is healthy for many reasons: - It is high in protein. - It contains all nine essential amino acids. - It is gluten-free, making it safe for those with gluten allergies. - It is rich in fiber, which helps digestion. - It has many vitamins and minerals, like magnesium and iron. Eating quinoa can help you feel full longer. It also gives you energy and supports your overall health. Yes, you can make this salad ahead of time. I suggest preparing it a few hours before serving. This way, the salad can chill in the fridge. The flavors will blend together, making it taste even better. To prepare in advance: - Cook the quinoa and let it cool. - Chop the veggies and store them in airtight containers. - Make the dressing and keep it separate. When you are ready to serve, simply mix everything together. This keeps the veggies fresh and crunchy. Making this salad vegan is easy! You can swap out any non-vegan ingredients with plant-based options. For example: - Instead of feta cheese, use avocado or nutritional yeast for a cheesy flavor. - Replace the honey in dressings with maple syrup or agave. Enhancing with plant-based options adds more flavor and keeps the dish healthy. You can also add beans or nuts for extra protein. This way, everyone can enjoy this tasty salad! This blog post shared a simple, delightful quinoa salad recipe. We explored key ingredients like quinoa, fresh veggies, and olive oil. You learned step-by-step cooking and preparation tips to elevate your dish. I provided ideas for variations, including protein options and seasonal swaps. Remember, proper storage keeps your salad fresh longer. Making this salad ahead enhances its flavor. Enjoy your healthy creation, packed with nutrients. Try different ingredients to suit your taste. Let this recipe inspire your meals, making cooking fun and easy!

WANT TO SAVE THIS RECIPE?

Ready to discover a fresh and healthy delight? My Savory Quinoa Salad combines wholesome ingredients for a burst of flavor in every bite. Packed with nutritional benefits, this dish features vibrant veggies, zesty olive oil, and a hint of lemon juice. Whether you’re meal prepping or hosting a gathering, this salad is sure to impress. Let’s dive into making this tasty, festive dish that you’ll want to enjoy time and again!

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Ingredients

Main Ingredients

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 1 medium cucumber, diced

– 1 bell pepper (any color), diced

– 1 cup cherry tomatoes, halved

– 1 avocado, diced

– 1/4 cup red onion, finely chopped

– 1/4 cup fresh parsley, chopped

– 3 tablespoons olive oil

– 2 tablespoons lemon juice

– Salt and pepper to taste

Quinoa is the star of this salad. It is small, round, and packed with protein. I love using vegetable broth to cook quinoa. It adds flavor and makes it taste even better. The fresh vegetables bring color and crunch. You can pick any bell pepper you like. I prefer the red or yellow ones for their sweetness.

Optional Ingredients

– 1/4 cup feta cheese, crumbled (optional)

– 1/2 teaspoon garlic powder

– 1/2 teaspoon smoked paprika

– Herbs and spices to taste

Feta cheese is a fun addition. It adds a salty bite. If you like bold flavors, you can add garlic powder and smoked paprika. Fresh herbs work well, too. Try basil or cilantro for a new twist!

Nutritional Benefits

Quinoa is more than just tasty. It is full of protein and fiber. This makes it great for your health. It helps keep you full and satisfied. The fresh vegetables are packed with vitamins. Cucumbers and bell peppers are high in water. They help keep you hydrated. Avocado adds healthy fat, making this salad a complete meal. You get a nice boost of energy from this dish!

Step-by-Step Instructions

Cooking the Quinoa

To start, rinse 1 cup of quinoa under cool water. This removes any bitterness. Next, in a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring this mix to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. Remove it from heat and let it stand for 5 minutes. Fluff the quinoa with a fork and allow it to cool.

Preparing the Vegetables

While the quinoa cools, prepare the vegetables. Dice 1 medium cucumber and 1 bell pepper. Halve 1 cup of cherry tomatoes. Chop 1 avocado. Finely chop 1/4 cup of red onion and 1/4 cup of fresh parsley. Place all these veggies in a large mixing bowl. This will add a fresh crunch to your salad.

Making the Dressing

In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of smoked paprika for flavor. Season with salt and pepper to taste. If you want a lighter dressing, add more lemon juice. If you like it richer, add extra olive oil.

Combining Ingredients

Once the quinoa has cooled, add it to the bowl of mixed vegetables. Pour the dressing over the quinoa and veggies. Toss gently to combine everything evenly. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Give it one last gentle toss. Taste and adjust seasonings if needed. Enjoy serving this delicious salad in a large bowl or on individual plates. Garnish with extra parsley or lemon wedges for a vibrant touch. For the full recipe, check the detailed steps earlier.

Tips & Tricks

Perfecting the Quinoa

How to avoid overcooking

To avoid overcooking quinoa, use the right water ratio. For every cup of quinoa, use two cups of vegetable broth. Boil it first, then reduce the heat. Cover it tightly and simmer for about 15 minutes. This timing is key. If you leave it too long, it can turn mushy.

Ensuring fluffiness

Letting quinoa sit after cooking is important. Once it absorbs all the liquid, remove it from the heat. Let it stand, covered, for 5 minutes. Then, fluff it with a fork. This step makes quinoa light and airy, not clumpy.

Enhancing Flavor

Adjusting seasonings

Seasoning can make or break your salad. After mixing in the dressing, taste your salad. If it needs more zing, add extra lemon juice or salt. You can also try adding herbs like dill or mint for more flavor.

Best combinations for dressings

A simple dressing works best for this salad. Olive oil and lemon juice are great choices. You can also mix in garlic powder or smoked paprika. For a creamy touch, try yogurt or tahini. These combinations add depth and enhance the taste.

Serving Suggestions

Ideal occasions

This salad is perfect for many occasions. Serve it at picnics, potlucks, or family dinners. It’s also great for meal prep during the week. This salad is healthy and colorful, making it a crowd-pleaser.

Pairing with other dishes

Savory quinoa salad pairs well with grilled meats or fish. It also complements roasted vegetables or a hearty soup. You can serve it as a main dish or as a side. This versatility makes it a fantastic choice for any meal.

Variations

Different Protein Additions

You can change up your savory quinoa salad by adding protein. Beans are a great choice. They boost the fiber and protein without adding meat. Use black beans, chickpeas, or kidney beans for a tasty twist. Just rinse them before adding.

You can also add grilled chicken or shrimp. These options give the salad a hearty feel. Simply grill your choice, slice it, and toss it in. Both options pair well with the fresh veggies and dressing.

Alternative Dressings

Try different dressings to mix things up. Homemade vinaigrettes taste fresh and zesty. Just whisk together olive oil and vinegar for a quick option. You can add herbs or mustard for extra flavor.

Creamy dressings are also fun. Use yogurt or tahini for a rich flavor. Blend these with lemon juice and spices. This adds a nice creaminess to the salad, balancing the crunch of the veggies.

Seasonal Ingredient Swaps

Seasonal ingredients can make your salad unique. Use veggies that are fresh and in season. In spring, try asparagus or snap peas. In summer, add corn or zucchini. In fall, roasted squash works well.

You can also customize based on your tastes. If you love a certain veggie, toss it in! This salad is flexible and welcomes creativity.

Storage Info

Best Storage Practices

For the best taste, store your savory quinoa salad in an airtight container.

– Keep it in the fridge. It stays fresh longer this way.

– For short-term use, it can last up to four days.

– If you want to freeze it, use freezer-safe bags or containers.

– Make sure to remove as much air as you can.

Shelf Life

How long does it last? When stored properly, the salad lasts about four days in the fridge.

– In the freezer, it can last up to three months.

– Always check for signs of spoilage.

Signs of spoilage include:

– A sour smell.

– Changes in color or texture.

– Any visible mold.

If you see or smell anything off, it’s best to toss it.

Reheating Guidelines

How do I reheat it? The best way to reheat quinoa salad is on the stove.

– Add a splash of water or broth to keep it moist.

– Heat over low heat, stirring gently.

– You can also serve it cold. Many enjoy it this way!

Chilled quinoa salad makes a great refreshing dish, especially in summer.

FAQs

What is quinoa and why is it healthy?

Quinoa is a tiny, round grain. It comes from a plant called Chenopodium quinoa. Quinoa is not a true grain but a seed. It has a nutty taste and a fluffy texture when cooked.

Quinoa is healthy for many reasons:

– It is high in protein.

– It contains all nine essential amino acids.

– It is gluten-free, making it safe for those with gluten allergies.

– It is rich in fiber, which helps digestion.

– It has many vitamins and minerals, like magnesium and iron.

Eating quinoa can help you feel full longer. It also gives you energy and supports your overall health.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. I suggest preparing it a few hours before serving. This way, the salad can chill in the fridge. The flavors will blend together, making it taste even better.

To prepare in advance:

– Cook the quinoa and let it cool.

– Chop the veggies and store them in airtight containers.

– Make the dressing and keep it separate.

When you are ready to serve, simply mix everything together. This keeps the veggies fresh and crunchy.

How can I make this salad vegan?

Making this salad vegan is easy! You can swap out any non-vegan ingredients with plant-based options.

For example:

– Instead of feta cheese, use avocado or nutritional yeast for a cheesy flavor.

– Replace the honey in dressings with maple syrup or agave.

Enhancing with plant-based options adds more flavor and keeps the dish healthy. You can also add beans or nuts for extra protein. This way, everyone can enjoy this tasty salad!

This blog post shared a simple, delightful quinoa salad recipe. We explored key ingredients like quinoa, fresh veggies, and olive oil. You learned step-by-step cooking and preparation tips to elevate your dish. I provided ideas for variations, including protein options and seasonal swaps. Remember, proper storage keeps your salad fresh longer. Making this salad ahead enhances its flavor. Enjoy your healthy creation, packed with nutrients. Try different ingredients to suit your taste. Let this recipe inspire your meals, making cooking fun and easy!

- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium cucumber, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste Quinoa is the star of this salad. It is small, round, and packed with protein. I love using vegetable broth to cook quinoa. It adds flavor and makes it taste even better. The fresh vegetables bring color and crunch. You can pick any bell pepper you like. I prefer the red or yellow ones for their sweetness. - 1/4 cup feta cheese, crumbled (optional) - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Herbs and spices to taste Feta cheese is a fun addition. It adds a salty bite. If you like bold flavors, you can add garlic powder and smoked paprika. Fresh herbs work well, too. Try basil or cilantro for a new twist! Quinoa is more than just tasty. It is full of protein and fiber. This makes it great for your health. It helps keep you full and satisfied. The fresh vegetables are packed with vitamins. Cucumbers and bell peppers are high in water. They help keep you hydrated. Avocado adds healthy fat, making this salad a complete meal. You get a nice boost of energy from this dish! To start, rinse 1 cup of quinoa under cool water. This removes any bitterness. Next, in a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring this mix to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. Remove it from heat and let it stand for 5 minutes. Fluff the quinoa with a fork and allow it to cool. While the quinoa cools, prepare the vegetables. Dice 1 medium cucumber and 1 bell pepper. Halve 1 cup of cherry tomatoes. Chop 1 avocado. Finely chop 1/4 cup of red onion and 1/4 cup of fresh parsley. Place all these veggies in a large mixing bowl. This will add a fresh crunch to your salad. In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of smoked paprika for flavor. Season with salt and pepper to taste. If you want a lighter dressing, add more lemon juice. If you like it richer, add extra olive oil. Once the quinoa has cooled, add it to the bowl of mixed vegetables. Pour the dressing over the quinoa and veggies. Toss gently to combine everything evenly. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Give it one last gentle toss. Taste and adjust seasonings if needed. Enjoy serving this delicious salad in a large bowl or on individual plates. Garnish with extra parsley or lemon wedges for a vibrant touch. For the full recipe, check the detailed steps earlier. How to avoid overcooking To avoid overcooking quinoa, use the right water ratio. For every cup of quinoa, use two cups of vegetable broth. Boil it first, then reduce the heat. Cover it tightly and simmer for about 15 minutes. This timing is key. If you leave it too long, it can turn mushy. Ensuring fluffiness Letting quinoa sit after cooking is important. Once it absorbs all the liquid, remove it from the heat. Let it stand, covered, for 5 minutes. Then, fluff it with a fork. This step makes quinoa light and airy, not clumpy. Adjusting seasonings Seasoning can make or break your salad. After mixing in the dressing, taste your salad. If it needs more zing, add extra lemon juice or salt. You can also try adding herbs like dill or mint for more flavor. Best combinations for dressings A simple dressing works best for this salad. Olive oil and lemon juice are great choices. You can also mix in garlic powder or smoked paprika. For a creamy touch, try yogurt or tahini. These combinations add depth and enhance the taste. Ideal occasions This salad is perfect for many occasions. Serve it at picnics, potlucks, or family dinners. It’s also great for meal prep during the week. This salad is healthy and colorful, making it a crowd-pleaser. Pairing with other dishes Savory quinoa salad pairs well with grilled meats or fish. It also complements roasted vegetables or a hearty soup. You can serve it as a main dish or as a side. This versatility makes it a fantastic choice for any meal. {{image_2}} You can change up your savory quinoa salad by adding protein. Beans are a great choice. They boost the fiber and protein without adding meat. Use black beans, chickpeas, or kidney beans for a tasty twist. Just rinse them before adding. You can also add grilled chicken or shrimp. These options give the salad a hearty feel. Simply grill your choice, slice it, and toss it in. Both options pair well with the fresh veggies and dressing. Try different dressings to mix things up. Homemade vinaigrettes taste fresh and zesty. Just whisk together olive oil and vinegar for a quick option. You can add herbs or mustard for extra flavor. Creamy dressings are also fun. Use yogurt or tahini for a rich flavor. Blend these with lemon juice and spices. This adds a nice creaminess to the salad, balancing the crunch of the veggies. Seasonal ingredients can make your salad unique. Use veggies that are fresh and in season. In spring, try asparagus or snap peas. In summer, add corn or zucchini. In fall, roasted squash works well. You can also customize based on your tastes. If you love a certain veggie, toss it in! This salad is flexible and welcomes creativity. For the best taste, store your savory quinoa salad in an airtight container. - Keep it in the fridge. It stays fresh longer this way. - For short-term use, it can last up to four days. - If you want to freeze it, use freezer-safe bags or containers. - Make sure to remove as much air as you can. How long does it last? When stored properly, the salad lasts about four days in the fridge. - In the freezer, it can last up to three months. - Always check for signs of spoilage. Signs of spoilage include: - A sour smell. - Changes in color or texture. - Any visible mold. If you see or smell anything off, it's best to toss it. How do I reheat it? The best way to reheat quinoa salad is on the stove. - Add a splash of water or broth to keep it moist. - Heat over low heat, stirring gently. - You can also serve it cold. Many enjoy it this way! Chilled quinoa salad makes a great refreshing dish, especially in summer. Quinoa is a tiny, round grain. It comes from a plant called Chenopodium quinoa. Quinoa is not a true grain but a seed. It has a nutty taste and a fluffy texture when cooked. Quinoa is healthy for many reasons: - It is high in protein. - It contains all nine essential amino acids. - It is gluten-free, making it safe for those with gluten allergies. - It is rich in fiber, which helps digestion. - It has many vitamins and minerals, like magnesium and iron. Eating quinoa can help you feel full longer. It also gives you energy and supports your overall health. Yes, you can make this salad ahead of time. I suggest preparing it a few hours before serving. This way, the salad can chill in the fridge. The flavors will blend together, making it taste even better. To prepare in advance: - Cook the quinoa and let it cool. - Chop the veggies and store them in airtight containers. - Make the dressing and keep it separate. When you are ready to serve, simply mix everything together. This keeps the veggies fresh and crunchy. Making this salad vegan is easy! You can swap out any non-vegan ingredients with plant-based options. For example: - Instead of feta cheese, use avocado or nutritional yeast for a cheesy flavor. - Replace the honey in dressings with maple syrup or agave. Enhancing with plant-based options adds more flavor and keeps the dish healthy. You can also add beans or nuts for extra protein. This way, everyone can enjoy this tasty salad! This blog post shared a simple, delightful quinoa salad recipe. We explored key ingredients like quinoa, fresh veggies, and olive oil. You learned step-by-step cooking and preparation tips to elevate your dish. I provided ideas for variations, including protein options and seasonal swaps. Remember, proper storage keeps your salad fresh longer. Making this salad ahead enhances its flavor. Enjoy your healthy creation, packed with nutrients. Try different ingredients to suit your taste. Let this recipe inspire your meals, making cooking fun and easy!

Savory Quinoa Salad

Discover the vibrant flavors of this Savory Quinoa Salad with Fresh Veggies that’s perfect for any meal! Packed with nutritious ingredients like cucumber, bell pepper, and avocado, this salad is a delightful mix of textures and tastes. In just 30 minutes, you can whip up a refreshing dish that’s great for meal prep or a quick lunch. Click through to explore the full recipe and impress your friends with this delicious quinoa salad!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium cucumber, diced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand for 5 minutes. Fluff the quinoa with a fork and allow it to cool.

    While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, combine the diced cucumber, bell pepper, cherry tomatoes, avocado, red onion, and parsley.

      In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper to create the dressing.

        Once the quinoa has cooled, add it to the bowl of vegetables. Pour the dressing over the quinoa and vegetables, and toss gently to combine everything evenly.

          If using feta cheese, sprinkle it on top of the salad, and give it one last gentle toss.

            Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice for extra flavor.

              - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl or individual plates, and garnish with extra parsley or lemon wedges for a vibrant touch.

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