Low-Fat Minty Quinoa Salad Recipe

Cook Quinoa:

Rinse quinoa under cold water. In a saucepan, combine 2 cups of water and 1 cup of quinoa. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.

Prepare Vegetables:

Dice cucumber, halve cherry tomatoes, dice red bell pepper, and finely chop red onion. Chop fresh mint leaves.

Combine Ingredients:

In a large bowl, combine cooked quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, and fresh mint.

Make Dressing:

In a small bowl, whisk together fresh lemon juice, olive oil, salt, and black pepper to create the dressing.

Toss Salad:

Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined.

Optional: Add Feta Cheese:

If desired, crumble feta cheese over the salad and gently toss.

Chill and Serve:

Refrigerate the minty quinoa salad for at least 30 minutes to allow the flavors to meld. Serve chilled.

Optional: Garnish with Lemon Wedges:

Garnish with lemon wedges if you’d like to add a bit of extra citrus flavor.

Enjoy:

Serve the low-fat minty quinoa salad as a refreshing and nutritious side dish or a light main course.