Method

Step 1: Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) over high heat.

Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork and allow to cool.

Step 2: Prepare the Vegetables

While the quinoa is cooking, prepare your vegetables. Dice the bell pepper, cucumber, and red onion, halve the cherry tomatoes, and grate the carrot. Chop the parsley or basil.

In a large mixing bowl, combine all the chopped vegetables and greens.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified.

Step 4: Combine Everything

Once the quinoa has cooled, add it to the bowl of vegetables.

Pour the dressing over the salad and gently toss to combine. Adjust the seasoning with salt and pepper to taste.

Step 5: Serve

Transfer the salad to a serving dish and enjoy! This salad can be served immediately or chilled in the refrigerator for about 30 minutes for a refreshing option.

Variations

Add Proteins: For a heartier meal, add grilled chicken, chickpeas, or black beans.

Cheese Options: Feta or mozzarella can add creaminess and flavor.

Different Grains: Substitute quinoa with farro, bulgur, or brown rice for a different texture.