Taste of Zesty Quinoa Salad Tri-color quinoa, fresh tomatoes, cucumbers, radishes, green bell pepper, feta cheese, Kalamata olives, fresh mint leaves, and a delectable summertime dressing combine to create a zesty quinoa salad. This salad is perfect for potlucks, picnics, family get-togethers, and weeknight meals.
Ingredients for Zesty Quinoa Salad
- One cup of raw tricolour quinoa
- 1 cup cherry tomatoes, halved
- One baby cucumber, thinly sliced
- 6 quartered radishes
- 1/3 chopped red onion
- Cut 1/2 green bell pepper into 3/8-inch strips, then cut each strip crosswise into 1″ pieces.
- One green onion, cut thinly.
- 1/4 cup parsley, chopped
- One-fourth cup of small-broken feta cheese
- One-half cup of pitted and halved Kalamata olives
Regarding the spicy vinaigrette:
- One-fourth cup of extra virgin olive oil
- Lime juice from around two limes, 1/4 cup
- Two limes’ worth of zest
- One squeezed garlic clove
- Half a teaspoon of kosher salt
- Half a teaspoon of white sugar
- 2 tablespoons of fresh mint leaves, cut finely.
- 1/4 teaspoon crushed red pepper
Instructions for Zesty Quinoa Salad
- Follow the package’s instructions to prepare the quinoa and let it to cool to room temperature.
- To prepare the dressing, put all the ingredients in a small bowl and whisk to combine them well and dissolve the salt and sugar.
- Quinoa and veggies should be combined in a big dish. After adding the dressing, toss.
- If necessary, adjust the salt by tasting. Before serving, cover and let the dish at room temperature for a few hours, or serve right away.
This quinoa salad tastes great right away, but it becomes much better over time. Prepare it many hours beforehand and allow it to remain at room temperature. This will give the flavours time to meld and give the quinoa a chance to soak up the delicious liquids. To keep this salad fresh after that, it is preferable to refrigerate it. You may store it in the fridge for up to three days.