Description
A vibrant and nourishing Anti-Inflammatory Quinoa Salad made with fluffy quinoa, fresh vegetables, herbs, and a bright lemon-turmeric dressing. This wholesome, refreshing dish is perfect as a light main or flavorful side.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon ground turmeric
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon pumpkin seeds or sunflower seeds (optional)
Instructions
- Bring water or vegetable broth to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, shredded carrots, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, turmeric, grated ginger, black pepper, and salt.
- Pour dressing over the quinoa mixture and toss gently to combine.
- Sprinkle pumpkin or sunflower seeds on top.
- Let sit for 10–15 minutes before serving to allow flavors to blend.
Notes
- Add chickpeas or grilled tofu for extra protein.
- Include avocado or baby spinach for additional nutrients.
- Rinse quinoa thoroughly before cooking for best texture.
- Store in the refrigerator for up to 4 days.
- Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
