This fresh and flavorful quinoa salad for a healthy boost is packed with vibrant veggies and nutrients. A delicious and easy way to fuel your body!

Quinoa Salad Recipe

Ingredients:

– 1 cup quinoa

2 c water (or veggie broth, for added flavor)

– 1/2 cucumber, diced

– 1/2 cup cherry tomatoes, sliced in half

1/4 cup red onion, minced

– 1/2 c. diced bell peppers (any color)

1/4 cup chopped fresh parsley or cilantro

Ingredient Facts – 1/4 cup crumbled feta cheese (if using)

– 1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

– 1 clove garlic, minced

– Salt and pepper to taste

Optional: 1/2 diced avocado

Instructions:

1. Cook the quinoa:

– Place the quinoa in a fine mesh strainer and rinse under cold water.

Combine quinoa and water or vegetable broth in a medium saucepan. Add water and bring to boil, then reduce heat to medium low, put a lid on the pot and cook for 15 minutes or until all liquid is absorbed.

-fluff with a fork and cool down

2. Prepare the vegetables:

While the quinoa is cooling, dice your cucumber, cherry tomatoes and red onion; quarter your bell peppers (risotto) and avocado.

3. Make the dressing:

Mix in olive oil, lemon juice and garlic together with some salt + pepper. Combine the dressing right into a small bowl.

4. Assemble the salad:

Add the cooked quinoa, vegatables and feta cheese (optional) to a large mixing bowl. In a large bowl, pour the dressing over the salad and toss completely.

5. Serve:

Top with more fresh herbs or feta if you like. Chill before serving or serve at room temperature.

Tips:

Note: You can also add chickpeas, olives or roasted veggies and other good stuff to your salad leftovers!

Store this salad in the refrigerator up to 3 days. This would be a dream with avocado in it as well — just add that to the finished chowder and serve, but keep them separate unless you do not care about dinner being brown.