Healthy Salad For Flat Stomach Recipe

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 medium cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 cup spinach or mixed leafy greens
• 1/2 red onion, thinly sliced
• 1 cup chickpeas, drained and rinsed
• 1 avocado, diced
• 1/4 cup feta cheese, crumbled (optional for vegan)
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup sunflower seeds or pumpkin seeds
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or agave (optional for sweetness)
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water to remove bitterness. In a medium pot, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool completely.
2. While the quinoa is cooking, chop the cucumber, cherry tomatoes, red bell pepper, spinach, and red onion into bite-sized pieces. Place all the chopped veggies in a large mixing bowl and mix well.
3. Drain and rinse the chickpeas thoroughly, then add them to the mixing bowl with the vegetables.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined.
5. Once the quinoa has cooled, add it to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss gently until everything is well coated.
6. Gently fold in the diced avocado, feta cheese (if using), fresh parsley or cilantro, and seeds.
7. Ideally, let the salad chill in the refrigerator for at least 30 minutes before serving.