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Mediterranean Quinoa Salad with Cherry Tomatoes & Bell Peppers Recipe

Mediterranean Quinoa Salad with Cherry Tomatoes & Bell Peppers recipe


This is a yummy salad with quinoa, cherry tomatoes, and bell peppers. It has a lemony dressing and fresh herbs. It's good for you and tastes fresh. You can make it for lunch or dinner.


1 cup quinoa
2 cups vegetable broth
1 red bell pepper
1 yellow bell pepper
1 cup cherry tomatoes
1/4 cup fresh basil leaves
1/4 cup fresh parsley
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 tablespoon lemon zest
2 tablespoons lemon juice


Rinse 1 cup of quinoa under cold water and drain.
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes.
While the quinoa is cooking, dice 1 red and 1 yellow bell pepper and halve 1 cup of cherry tomatoes.
In a large bowl, whisk together 2 tablespoons of red wine vinegar, 1/4 cup of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of dried oregano to make the dressing.
Add the lemon zest and 2 tablespoons of lemon juice to the dressing and mix well.
Chop 1/4 cup of fresh basil leaves and 1/4 cup of fresh parsley and add them to the dressing.
Once the quinoa is done, fluff it with a fork and let it cool for a few minutes.
Add the cooked quinoa, diced bell peppers, and halved cherry tomatoes to the bowl with the dressing and herbs.
Toss everything together until the salad is well mixed.
Serve the Mediterranean Quinoa Salad chilled or at room temperature.

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