Healthy Quinoa Salad with Mixed Vegetables

Quinoa salad is a refreshing and nutritious dish that has gained popularity in recent years due to its high protein content and versatility. This recipe focuses on creating a healthy quinoa salad with mixed vegetables that can be enjoyed for lunch or as part of your dinner. The cooking time for this dish is approximately 30 minutes, and it serves four people.

Quinoa is not only rich in essential amino acids but also packed with minerals such as magnesium and iron. By incorporating various vegetables like cucumbers, tomatoes, bell peppers, and carrots into the salad, you get a variety of vitamins and antioxidants that are crucial for maintaining good health. This dish is perfect for those who are looking to include more plant-based proteins in their diet without compromising on flavor.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 medium cucumber, diced
• 1 large tomato, diced
• 1 red bell pepper, diced
• 1 orange carrot, julienned
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Rinse the quinoa thoroughly under cold water until the water runs clear. This helps remove any saponins, which can give an unpleasant bitterness.
2. In a medium saucepan, combine the rinsed quinoa with the vegetable broth or water and bring to a boil. Reduce heat immediately and let it simmer for about 15 minutes or until the liquid has been absorbed by the quinoa. Turn off the stove when done and let it sit covered for another 5 minutes.
3. While the quinoa is cooking, prepare all the vegetables mentioned above. Dice them into small pieces ensuring they are of similar size so that everything cooks evenly.
4. Once the quinoa has cooled down enough to handle without burning yourself, fluff it gently with a fork and transfer to a large bowl.
5. Add the diced cucumber, tomatoes, red bell peppers, julienned carrots, and chopped parsley into the bowl containing the cooked quinoa. Mix well until all ingredients are evenly distributed throughout the salad.
6. In a separate small bowl, whisk together olive oil and lemon juice. Season with salt and pepper according to your taste preferences.
7. Pour this dressing over the mixed vegetables and quinoa in the main bowl. Toss everything gently but thoroughly ensuring every bite gets a good amount of flavor from both ingredients and dressing.
8. Allow the salad to chill for at least one hour before serving cold, which allows flavors to meld together nicely enhancing overall taste.

This healthy quinoa salad with mixed vegetables provides an excellent source of dietary fiber, vitamins A and C, potassium, manganese, copper, folate, magnesium, phosphorus, zinc, iron, as well as protein. It's low in calories yet high on nutrients making it ideal for individuals following weight loss programs or anyone seeking to improve their eating habits.

The combination of flavors provided by this dish makes it suitable for diverse occasions ranging from casual family dinners to formal gatherings where you want something light and healthy without sacrificing taste. Whether served alongside grilled chicken, fish, or just plain as a standalone meal, this recipe ensures satisfaction on various levels - from nutritional value to sensory experience.

To ensure longevity of your ingredients, store any leftover quinoa salad in an airtight container inside the refrigerator where it can last for up to three days. Remember to re-mix the salad before consuming since the flavors might separate slightly over time due to refrigeration.