Description
Healthy spring dinner ideas for a light and nutritious meal.
Ingredients
Scale
- 2 cups of quinoa
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, sliced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse the quinoa under cold water.
- Cook the quinoa according to package instructions.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, avocado, and parsley.
- In a small bowl, mix olive oil, lemon juice, salt, and pepper.
- Once quinoa is cooked, let it cool and then add it to the vegetable mixture.
- Pour the dressing over the salad and toss gently.
- Serve chilled or at room temperature.
Notes
- Feel free to add your favorite vegetables.
- This dish can be made ahead of time.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: healthy spring dinner ideas