Quinoa salads rank high on my list of go-to meals because they are simple to make, easy to customize, plus they offer a great way to load up on veggies and protein! I especially enjoy them because I can easily produce a big batch of salad to use for my work-week lunches.
Eating quinoa is a great way to super charge your diet since it is a complete protein. This means it contains all the essential amino acids, and it’s rich in vitamins and minerals. You can use quinoa in breakfast bowls, stir-fry’s and of course, salads. While this quinoa salad uses quinoa as the base, you could also add some quinoa to green salads for an extra protein boost.
Hope you enjoy!
- 2 cups of water
- 1 cup of quinoa (rinsed)
- 1 large or 2-3 small finely diced zucchini
- 1 finely diced red pepper
- 1 finely diced yellow pepper
- 1/3 cup sunflower seeds (raw, unsalted)
- 1/3 cup raisins
- 2 tbsp minced fresh parsley
- 1 tbsp minced fresh cilantro
- Diced avocado
- 1/3 cup fresh lemon juice (about 1-2 lemons)
- ¼ olive oil
- 1 tsp minced fresh garlic
- ½ tsp sea salt
- Pinch of cayenne pepper, ground cumin and ground turmeric
- To cook quinoa: add 2 cups of water and 1 cup of quinoa is a small saucepan. Bring to a boil and then reduce to a simmer and cover for 20 minutes. Fluff with a fork and allow to cool.
- Mix diced zucchini, peppers, cilantro, parsley, sunflower seeds and raisins in a large bowl. Add the cooked quinoa (once it has cooled).
- Whisk the lemon juice, olive oil, garlic, salt, cayenne, cumin and turmeric in a small bowl. Pour the dressing over the salad ingredients and toss until evenly distributed.
- Enjoy with diced avocado (about ¼ avocado with each serving)
Recipe adapted from: Green, P., Hemming, C. (2010). Quinoa 365: the everyday superfood. Whitecap books; British Columbia.