Begin by rinsing 1 1/3 cups of dry quinoa under cold water. This helps remove any bitterness. Cook the quinoa according to package instructions, typically using a 2:1 water-to-quinoa ratio. Once cooked, fluff it with a fork and let it cool.
While the quinoa cools, prepare your vegetables. Shred the Brussels sprouts and red cabbage, slice the carrots, chop the yellow bell peppers, dice the mini cucumbers, and halve the cherry tomatoes.
In a small mixing bowl, whisk together 4 tablespoons of lemon juice, 4 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Add freshly cracked black pepper to taste. This zesty dressing will enhance the flavors of the salad.
In a large mixing bowl, combine the cooled quinoa with the chopped vegetables. Pour the lemon dressing over the top and toss everything together until well-coated.
For the best flavor, allow the salad to chill in the refrigerator for about 30 minutes. This helps the flavors meld beautifully. Serve it cold or at room temperature.
