Instructions:
1. **Cook the Quinoa:** In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let it cool.
2. **Prep the Veggies:** While the quinoa cools, prepare the veggies. In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, corn, red onion, avocado, and parsley.
3. **Make the Dressing:** In a small bowl, whisk together lime zest, lime juice, olive oil, salt, and pepper.
4. **Combine:** Add the cooked quinoa to the veggie mixture and pour the dressing on top. Toss everything gently until well combined.
5. **Serve:** Enjoy this salad chilled or at room temperature. It’s perfect for picnics, lunches, or a light dinner!
This vibrant summer salad is not only bursting with color and flavor but also packed with essential nutrients and vitamins. Enjoy the goodness of seasonal produce with every bite, knowing that you’re nourishing your body with the best nature has to offer.
This Veggie Quinoa Salad not only offers a burst of flavors but also delivers essential nutrients to fuel your day. Make it your go-to dish for a sunny afternoon!
