Quinoa Salad

This recipe is super easy to toss together, especially if you use any leftover quinoa. It’s a refreshing dish that is loaded with delicious vegetables and has tons of flavor. The best part is, you can leave this in the fridge and enjoy it throughout the week!

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Yield: 4-6 Servings

Ingredients:

1 cup uncooked quinoa, rinsed in a colander

2 cups water

1 red bell pepper, chopped

1 small red onion, chopped

1 1/2 cups grape tomatoes, chopped

1 medium cucumber, chopped

1 avocado, pitted, peeled and chopped

1 large bunch parsley, finely chopped (about 3/4 cup)

FOR THE DRESSING:

1/2 cup extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1/3 cup fresh basil, chopped

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

OPTIONAL TOPPING

1/4 cup crumbled feta cheese

Directions:

TO COOK THE QUINOA:

1. In a medium saucepan, combine the rinsed quinoa and water. Over medium-high heat, bring the mixture to a boil. Once it has reached a boil, decrease the heat and let it simmer. Cook until the quinoa has absorbed all of the water, reducing the heat as time goes on, about 15 minutes. Remove from the heat, cover and let it rest for about 5 minutes. This will allow the quinoa to fluff up.

FOR THE DRESSING:

1. In a small bowl, combine the olive oil, lemon, vinegar, basil, garlic, salt and pepper. Whisk until blended. Set aside

TO ASSEMBLE THE SALAD:

1. In a large serving bowl, combine the pepper, onion, tomato, cucumber, avocado and parsley.

2. Once the quinoa has cooled down, add it to the serving bowl and drizzle the dressing on top. Toss until everything is thoroughly combined. If desired, add an extra pinch of salt and pepper.

3. Let the salad rest for about 10 minutes before serving to allow all of the flavors to marinate together. Top with feta and enjoy!

TIP:

1. This salad can be covered and refrigerated for about 4 days.

2. Add in any protein to make it an even more filling meal!