Fresh Quinoa Salad with Crisp Vegetables and Lemon-Olive Oil Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Quinoa Salad with Crisp Vegetables and Lemon-Olive Oil Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa Salad with Crisp Vegetables and Lemon-Olive Oil Dressing

Enjoy a vibrant, wholesome salad featuring fluffy quinoa tossed with crisp red bell pepper, refreshing cucumber, juicy cherry tomatoes, nutrient-packed edamame, and tender cubes of firm tofu. Finished with a zingy lemon-olive oil dressing and a sprinkle of fresh herbs, this salad delivers a satisfying mix of textures and flavors perfect for a light yet protein-rich meal.

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NUTRITION

540kcal
Protein
33.7g
Fat
20.1g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa (from 1/2 cup uncooked)

0.5 cup Shelled Edamame

0.75 cup diced Firm Tofu

0.5 medium Red Bell Pepper, halved

0.5 cup diced Cucumber

0.5 cup halved Cherry Tomatoes

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Rinse the quinoa under cold water and cook according to package instructions until fluffy. Allow it to cool slightly.

  • 2

    While the quinoa cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and slice the red bell pepper.

  • 3

    Dice the firm tofu and lightly pat dry with a paper towel.

  • 4

    In a large salad bowl, combine the cooked quinoa, shelled edamame, diced tofu, red bell pepper, cucumber, and cherry tomatoes.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, chopped fresh parsley, salt, and black pepper to create the dressing.

  • 6

    Pour the dressing over the salad and gently toss to ensure even distribution.

  • 7

    Adjust seasoning if needed and serve immediately, or chill for 15 minutes to allow flavors to meld.

Fresh Quinoa Salad with Crisp Vegetables and Lemon-Olive Oil Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Quinoa Salad with Crisp Vegetables and Lemon-Olive Oil Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa Salad with Crisp Vegetables and Lemon-Olive Oil Dressing

Enjoy a vibrant, wholesome salad featuring fluffy quinoa tossed with crisp red bell pepper, refreshing cucumber, juicy cherry tomatoes, nutrient-packed edamame, and tender cubes of firm tofu. Finished with a zingy lemon-olive oil dressing and a sprinkle of fresh herbs, this salad delivers a satisfying mix of textures and flavors perfect for a light yet protein-rich meal.

NUTRITION

540kcal
Protein
33.7g
Fat
20.1g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa (from 1/2 cup uncooked)

0.5 cup Shelled Edamame

0.75 cup diced Firm Tofu

0.5 medium Red Bell Pepper, halved

0.5 cup diced Cucumber

0.5 cup halved Cherry Tomatoes

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

Salt & Black Pepper to taste

PREPARATION

  • 1

    Rinse the quinoa under cold water and cook according to package instructions until fluffy. Allow it to cool slightly.

  • 2

    While the quinoa cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and slice the red bell pepper.

  • 3

    Dice the firm tofu and lightly pat dry with a paper towel.

  • 4

    In a large salad bowl, combine the cooked quinoa, shelled edamame, diced tofu, red bell pepper, cucumber, and cherry tomatoes.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, chopped fresh parsley, salt, and black pepper to create the dressing.

  • 6

    Pour the dressing over the salad and gently toss to ensure even distribution.

  • 7

    Adjust seasoning if needed and serve immediately, or chill for 15 minutes to allow flavors to meld.