This Holiday Quinoa Salad is a perfect addition to your holiday menu. It's gluten-free, easy to make, healthy, and incredibly tasty. Packed with colorful vegetables, fresh herbs, and a zesty dressing, it's sure to impress your guests.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water or vegetable broth. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red bell pepper, diced. 1/2 yellow bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled optional. 1/4 cup sliced almonds. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon honey or maple syrup for vegan. 1 teaspoon Dijon mustard.
Instructions: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Remove from heat and let it cool. In a large salad bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Taste and adjust seasonings as needed. If desired, sprinkle crumbled feta cheese and sliced almonds on top of the salad. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve as a stunning addition to your holiday menu. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Apex Farmers Market
