Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans or chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 cup fresh spinach or arugula
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts or almonds, chopped (optional)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil over high heat, stirring occasionally. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
3. While the quinoa is cooking, prepare the vegetables: dice cucumber, bell pepper, and avocado; halve the cherry tomatoes; finely chop the red onion.
4. In a large mixing bowl, combine the cooked quinoa, diced vegetables, beans, and chopped herbs. Gently mix to combine without mashing the avocado.
5. Drizzle the prepared dressing over the salad and toss gently to combine.
6. Taste and adjust the seasoning as necessary.
7. Transfer to a serving bowl, garnish with herbs or nuts, and enjoy!

Nutrition