Quinoa Vegetable Salad

Name: Quinoa Vegetable Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup (175 mL) uncooked quinoa; 2 tsp. (10 mL) Knorr® Concentrated Vegetable Bouillon; 2 cups (500 mL) cherry tomatoes, halved; 1 large red bell pepper, cut into strips; 1 small cucumber, peeled and sliced into ribbons; 1/4 cup (60 mL) thin wedges red onion; 1 cup (250 mL) fresh flat-leaf parsley leaves, chopped; 1 large lemon, peel grated and juiced; 2 Tbsp. (30 mL) olive oil; 1 clove garlic, finely chopped

Try your hand at making this Quinoa Vegetable Salad recipe, it's not too complicated to make but will be sure to impress! View the full recipe here.

20 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

3/4 cup (175 mL) uncooked quinoa
2 tsp. (10 mL) Knorr® Concentrated Vegetable Bouillon
2 cups (500 mL) cherry tomatoes, halved
1 large red bell pepper, cut into strips
1 small cucumber, peeled and sliced into ribbons
1/4 cup (60 mL) thin wedges red onion
1 cup (250 mL) fresh flat-leaf parsley leaves, chopped
1 large lemon, peel grated and juiced
2 Tbsp. (30 mL) olive oil
1 clove garlic, finely chopped

Cook quinoa in 1 1/2 cups (375 mL) water according to package directions, stirring in Knorr® Concentrated Vegetable Bouillon. Remove from heat and let cool.
Combine tomatoes, bell pepper, cucumber, onion and parsley in large bowl and set aside. Mix grated lemon peel and lemon juice, olive oil and garlic in a small bowl; set aside.
Stir cooked quinoa into vegetables and drizzle with lemon dressing. Toss and season, if desired, with salt and pepper. As a tip, try topping with crumbled feta or toasted walnuts.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	230.0
Calcium (g)	75.0 mg
Carbohydrates (g)	31.0 g
Fat (g)	9.0 g
Fiber (g)	5.0 g
Iron (g)	3.0 mg
Potassium (g)	600.0 mg
Protein (g)	6.0 g
Saturated Fat (g)	1.0 g
Sodium (g)	160.0 mg
Sugar (g)	6.0 g
Trans Fat (g)	0.0 g