Ingredients:

  • 1 cup (200g) quinoa, rinsed well under cold water
  • 2 cups (475ml) vegetable broth (low sodium) or water
  • Pinch of salt
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (30g) red onion, finely chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Quinoa: Rinse quinoa, then combine with broth (or water) and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. Prepare the Vegetables: Dice bell peppers, cucumber, and red onion. Halve cherry tomatoes. Chop parsley and mint.
  3. Make the Vinaigrette: Whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, and oregano in a small bowl. Season with salt and pepper.
  4. Assemble the Salad: In a large bowl, combine the cooked quinoa, diced vegetables, parsley, and mint. Pour the vinaigrette over the salad and toss gently to combine.
  5. Serve: Serve immediately or chill for later.