A vibrant and healthy quinoa salad packed with fresh vegetables and a tangy dressing.
Rinse the quinoa under cold water and drain thoroughly.
Rinsing quinoa removes its natural coating, which can taste bitter.
In a saucepan, combine the rinsed quinoa with double its volume of water. Bring to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed.
Let the quinoa rest for a few minutes after cooking to allow it to fluff up.
Fluff the cooked quinoa with a fork and let it cool to room temperature.
Spreading the quinoa on a plate can help it cool faster.
In a large mixing bowl, combine the grated carrot, diced red bell pepper, chopped parsley, and red onion.
Chop the vegetables into uniform sizes for even mixing.
Add the cooled quinoa to the vegetable mixture and toss gently to combine.
Use a large spoon to ensure the ingredients are evenly distributed.
In a small bowl, whisk together the lemon juice, soy sauce, grated ginger, minced garlic, and chopped chili pepper.
Adjust the chili to your preferred spice level.
Pour the dressing over the salad and toss to coat all ingredients evenly.
Let the salad sit for a few minutes to absorb the flavors.
Serve the salad in individual bowls or on a large platter. Enjoy your healthy and flavorful meal!
Garnish with extra parsley or a wedge of lemon for presentation.
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