Vegan Quinoa Salad

Ingredients

• 1 cup Quinoa (Rinsed thoroughly to remove bitterness)
• 2 cups Water (For cooking quinoa)
• 1 cup Cherry tomatoes (Halved)
• 1 medium Cucumber (Diced)
• 1 medium Red bell pepper (Diced)
• 1/4 medium Red onion (Finely chopped)
• 1/4 cup Fresh parsley (Chopped)
• 3 tbsp Lemon juice (Freshly squeezed for dressing)
• 2 tbsp Olive oil (Extra virgin for best flavor)
• 1/2 tsp Salt (Adjust to taste)
• 1/4 tsp Black pepper (Freshly ground)
• 1/2 tsp Cumin (For added flavor)

Instructions

1. 1

   In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil over high heat.

2. 2

   Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed.

3. 3

   Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Then, fluff the quinoa with a fork.

4. 4

   While the quinoa cooks, prepare the vegetables: chop the cherry tomatoes, cucumber, red bell pepper, and red onion, and finely chop the parsley.

5. 5

   In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

6. 6

   In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and cumin.

7. 7

   Pour the dressing over the salad and toss gently to combine all ingredients evenly.

8. 8

   Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.