John Washington
Quartered Quinoa Garden Delight
This vibrant and nutritious dish brings together the best of nature’s bounty with protein-packed quinoa, crisp vegetables, and a zesty dressing. Perfect for a hearty lunch or a light dinner, each bite bursts with flavors and textures that are both satisfying and delicious.
Ingredients:
– 1 cup quinoa, rinsed
– 2 cups water
– 1 cup cherry tomatoes, halved
– 1 cucumber, quartered and sliced
– 1 bell pepper (any color), diced
– 1/2 red onion, finely chopped
– 1 cup corn kernels (fresh or frozen)
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– Juice of 2 lemons
– 3 tablespoons olive oil
– 1 teaspoon dijon mustard
– Salt and pepper to taste
– Optional: 1 avocado, diced
Instructions:
1. Cook the Quinoa:
In a medium pot, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool.
2. Prepare the Vegetables:
While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, quarter and slice the cucumber, dice the bell pepper, chop the red onion, and have the corn ready.
3. Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, dijon mustard, salt, and pepper.
4. Combine Ingredients:
In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, corn, parsley, and cilantro. If using avocado, add it at this stage.
5. Add the Dressing:
Pour the dressing over the quinoa and vegetable mixture. Toss everything together gently until all ingredients are well-coated with the dressing.
6. Serve:
Serve immediately or refrigerate for an hour to allow flavors to meld. Enjoy this dish on its own or as a side to your favorite protein.
