Quinoa & Fresh Vegetable Salad
Quinoa can turn a simple salad into a more satisfying and nutritious meal. Cook a batch ahead of time, keep it refrigerated, and add it to salads whenever you need a quick lunch or light dinner.
Quinoa & Fresh Vegetable Salad
Ingredients
- 1 cup cooked quinoa, cooled
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ bell pepper, diced
- ¼ red onion, finely sliced
- ¼ cup fresh parsley
- ½ avocado, diced
- Feta cheese, optional
Simple dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Directions
- Add the cooled quinoa and vegetables to a large bowl.
- Whisk together the olive oil, lemon juice, honey, salt, and pepper.
- Pour the dressing over the salad and gently toss.
- Add avocado and feta just before serving.
- Easy, healthy and delicious.
Good Food Tip: Cook extra quinoa and refrigerate it in an airtight container. It can become the foundation for salads, grain bowls, stuffed vegetables, or a quick side dish during the week.
Benefits of Quinoa
- Rich in protein: Quinoa provides all nine essential amino acids, making it a valuable plant-based protein source.
- High in fiber: Fiber can support healthy digestion and help you feel satisfied after meals.
- Naturally gluten-free: Quinoa is naturally gluten-free and can be a useful grain alternative for people avoiding gluten.
- Provides important minerals: It contains nutrients such as magnesium, phosphorus, manganese, iron, and folate.
- Supports a balanced diet: Its combination of protein, fiber, and complex carbohydrates makes it a versatile addition to meals.
- Easy to use: Add cooked quinoa to salads, soups, grain bowls, stuffed vegetables, or serve it as a side dish.
Good Food Tip: Cook a batch of quinoa at the beginning of the week and keep it refrigerated. It makes a quick and nutritious base for salads and other meals.
Simple method:
cook it for about 15 minutes.
- Rinse 1 cup quinoa.
- Combine with 2 cups water or broth.
- Bring to a boil.
- Reduce to low, cover, and simmer for 15 minutes.
- Turn off the heat and let it rest, covered, for 5 minutes.
- Fluff with a fork.
For your quinoa salad, let it cool completely before adding it to the vegetables and dressing.
