Quinoa Spring Salad
Brighten your Easter table with a Quinoa Spring Salad, a colorful blend of quinoa, crisp vegetables, and a tangy lemon vinaigrette. This salad is not just a feast for the eyes but a nourishing addition to your meal, packed with proteins and vitamins.
Ingredients:
- 1 cup quinoa, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon mustard
- Salt and pepper to taste
Preparation:
