Protein Packed Quinoa Salad
Gluten-free, vegan and pack with protein. You can't go wrong with this salad!
Ingredients
For the Quinoa
- 1 cup Dried quinoa
- 2 cups Water
- 2 tsp Salt
For the Salad
- 1 pkg Grape tomatoes, halves (about 2 cups)
- 3-4 Mini cucumbers, roughly peeled and diced
- ¼ cup Red onion, diced
- 1 15.5 oz can Garbanzo beans (chick peas)
- 2 tbsp EVOO
- 2 tbsp White balsamic vinegar
- 1 ½ tbsp Dijon mustard
- 1 tbsp Fresh parsley, minced
- Squeeze of fresh lemon juice from 1/2 lemon
- Salt & pepper to taste
Instructions
For the Quinoa
- In a small saucepan, add the water, salt and quinoa. Bring to a boil, then reduce to a simmer. Let simmer for about 15 minutes until all the water is absorbed. Spread out into a large bowl and let cool by stirring frequently.
For the Salad
- Chop the vegetables and add to the cooled quinoa.
- Fold in the vegetables, then add the EVOO, White Balsamic vinegar and Dijon mustard and continue stirring to combine. Fold in the minced parsley and give a good squeeze of fresh lemon juice from half a lemon.
- Your Quinoa Salad is ready to serve, or chill to serve later.
Notes
