Quinoa Salad with Lettuce, Tomato, and Cucumber

This salad can easily be adapted for various dietary needs. Omit feta for a vegan option, or substitute with a plant-based cheese. The quinoa provides a high-quality source of complete protein and fiber. Use fresh, organic vegetables for the best flavor and nutritional benefits.

Quinoa Salad with Lettuce, Tomato, and Cucumber

Ingredients:

1 cup quinoa, rinsed
2 cups water
2 cups mixed lettuce leaves, chopped
1 cup cherry tomatoes, halved or 1 large tomato, diced
1 cup cucumber, diced
1/4 cup red onion, finely chopped (optional)
1/4 cup fresh parsley or mint, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar or white wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup feta cheese, crumbled (optional, omit for vegan)
2 tablespoons toasted sunflower or pumpkin seeds (optional)

Directions:

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool to room temperature.
In a large bowl, combine the cooled quinoa, chopped lettuce, tomatoes, cucumber, red onion (if using), and fresh herbs.
In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
If desired, sprinkle the crumbled feta cheese and toasted seeds on top just before serving.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Nutrition Information (per serving, serves 4):