Soy-Free Refreshing Quinoa Salad

Brighten up your table with this Soy-Free Refreshing Quinoa Salad—a wholesome, plant-based recipe bursting with fresh flavors and vibrant colors. Perfect for meal prep or quick weekday lunches, this salad combines fluffy, perfectly cooked quinoa with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and a hint of sharpness from red onion. Tossed in a zesty lemon-olive oil dressing infused with cumin and parsley, this dish is both light and satisfying. Naturally gluten-free and soy-free, it’s an excellent option for those with dietary restrictions or anyone seeking a healthy, delicious meal. Serve it chilled for a refreshing side dish or enjoy it on its own as a nutrient-packed main course.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium cucumber
• 1 cup cherry tomatoes
• 1 medium red bell pepper
• 0.25 medium red onion
• 0.5 cup parsley
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon ground cumin

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine mesh strainer, to remove any bitterness from the naturally occurring saponins.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa to the boiling water.

Step 3

Reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer for 15 minutes or until all the water is absorbed and the quinoa is tender.

Step 4

Once cooked, remove the quinoa from heat and let it sit, covered, for 5 minutes, then fluff with a fork and let it cool to room temperature.

Step 5

Meanwhile, dice the cucumber into small cubes, halve the cherry tomatoes, and dice the red bell pepper into small pieces. Finely chop the red onion and parsley.

Step 6

In a large mixing bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, red bell pepper, red onion, and parsley.

Step 7

In a small bowl, whisk together the fresh lemon juice, olive oil, salt, black pepper, and ground cumin until well combined.

Step 8

Pour the dressing over the quinoa and vegetable mixture, and toss gently to ensure everything is evenly coated.

Step 9

Taste and adjust the seasoning if necessary. If desired, chill the salad in the refrigerator for about 30 minutes before serving to enhance the flavors.

Step 10

Serve the quinoa salad as a main dish or a side dish, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1273.2g)

Amount per serving	% Daily Value*
Calories	954.7

Total Fat 41.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2418.5mg	0%
Total Carbohydrate 119.1g	0%
Dietary Fiber 7.2g	0%
Total Sugars 14.2g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 169.4mg	0%
Iron 9.3mg	0%
Potassium 1313.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 12.1%

Carbs: 49.3%