Spring Quinoa Salad

This dish is packed with fresh vegetables, herbs, and a zesty dressing, making it perfect for welcoming in the springtime.

Spring Quinoa Salad:

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (any color), diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup roasted sunflower seeds
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:

   • In a medium saucepan, bring the water to a boil.
   • Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and quinoa is cooked. Fluff with a fork and let it cool to room temperature.

2. Prepare the Vegetables:

   • While the quinoa is cooking, prepare the vegetables.
   • In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, parsley, and mint.

3. Make the Dressing:

   • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

4. Assemble the Salad:

   • Once the quinoa has cooled, add it to the bowl of vegetables.
   • Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
   • Sprinkle the roasted sunflower seeds on top.

5. Serve:

   • Serve the salad immediately, or chill it in the refrigerator for about 30 minutes to allow the flavors to meld together.
   • Garnish with additional chopped herbs if desired.

This Spring Quinoa Salad is not only delicious and nutritious but also bursting with colors and flavors that perfectly capture the essence of springtime. Enjoy!