Quinoa Salad Recipe

This brilliant, crunchy and hearty quinoa salad is impressed by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, a lot of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or an important facet for grilled chicken, seared fish or spiced chickpeas. Be at liberty so as to add different briny, creamy, snappy or herbaceous substances, similar to feta, avocado, torn romaine leaves or contemporary mint. The salad will hold for as much as 2 days refrigerated; refresh with salt and lemon juice earlier than consuming as flavors could change into muted within the fridge.