- 1/2 cup quinoa, uncooked
- 2 cups Italian parsley, chopped
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/2 avocado, cubed
Lemon Pepper Dressing
- 3 tablespoons olive oil
- juice of 1 large lemon
- 2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Cook the quinoa according to packaged instructions.
While the quinoa is cooking, chop the parsley, cucumber, tomatoes, onions, and olives.
Combine the ingredients for the Lemon Pepper Dressing and set aside.
Once quinoa is done, remove from heat and allow it to cool for 30 minutes. Once cool, mix with prepared vegetables and toss with lemon pepper dressing. Refrigerate until ready to use.
Serving and Storing - Serve chilled as part of a summer potluck or for a light lunch or afternoon snack. Let the salad chill in the refrigerator for at least 1 hour before serving. This allows the salad to cool and lets the flavors marinate. Store leftover quinoa salad in an airtight container in the refrigerator for up to 4 days.
Make in Advance - This salad is best when made 2-4 hours in advance. This allows the quinoa to chill all the way through and the flavors to marinate. However, this salad should be eaten the same day it’s made.
Calories: 264kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 491mg | Potassium: 590mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2845IU | Vitamin C: 53.3mg | Calcium: 79mg | Iron: 3.5mg