Turmeric Quinoa Salad
A vibrant and nourishing salad featuring turmeric-infused quinoa, fresh vegetables, and a lemon-garlic dressing. Perfect for make-ahead lunches or healthy meals any time of the week.
Ingredients
- 1 cup quinoa, uncooked rinsed
- 2 cups water for cooking quinoa
- ½ teaspoon ground turmeric for cooking quinoa
- ½ teaspoon salt for quinoa
- ½ cucumber chopped
- 1 bell pepper chopped
- ¼ red onion finely chopped
- 1 clove garlic grated
- 3 tablespoons olive oil for dressing
- 2 tablespoons lemon juice freshly squeezed
- 1 pinch black pepper
- 2 tablespoons fresh parsley or mint chopped
- toasted nuts or crumbled feta optional topping
Instructions
- Spread the cooked quinoa on a tray or plate to cool completely.
- Chop the cucumber, bell pepper, and red onion. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, grated garlic, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled quinoa, chopped vegetables, and dressing. Toss well to coat.
- Add chopped parsley or mint and toss again. Let the salad chill for at least 15 minutes before serving.
- Top with toasted nuts or crumbled feta if desired.
Notes
This salad is perfect for meal prep and lasts up to 4 days in the fridge. You can swap ingredients based on availability—use lime juice instead of lemon, or try cilantro in place of parsley. Great as a side or main dish with added protein like grilled chicken or tofu.