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Quick Quinoa Salad

By Megan Roosevelt, Registered and Licensed Dietitian

Founder of healthygrocerygirl.com and the Healthy Grocery Girl Nutrition Plan

Makes 4 servings

When it’s hot outside, it’s more enjoyable to relax than stand over a hot stove in the kitchen. To help speed up meal prep… try this quick quinoa salad! This dish can be ready in less than 30 minutes. You can vary this recipe by using brown rice, wild rice or even a whole-wheat pasta noodles instead of quinoa. Also try mixing up the veggies and beans depending on what you have on hand or like!

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Ingredients:

1 cup dry quinoa, rinsed

1 can (15 ounces) garbanzo beans

2 small avocados

1 medium cucumber, chopped

1 cup cherry tomatoes, sliced in half

1 large carrot, chopped

1 tablespoon olive oil

1 lemon, juiced

Pinch of sea salt

Optional: fresh herbs such as cilantro or parsley

Directions:

In a medium pan, bring water to a boil, add quinoa, and reduce to a simmer and then cover with a lid. Let quinoa cook for 15 minutes, stirring occasionally. Meanwhile, drain and rinse beans and add to a large bowl, which you’ll use to mix all the ingredients together. Next, cut avocado in half lengthwise, remove pit and score the avocado with a knife making squares without piercing the skin. Spoon avocado out with a spoon and add to the large mixing bowl. Next, wash and chopped all veggies and herbs and add to the mixing bowl. When quinoa is finished cooking add to the bowl. Drizzle with olive oil, lemon juice, sea salt and fresh herbs. Toss everything together and enjoy!

This Recipe Is:

  • Vegan
  • Plant-based
  • Dairy-free
  • Soy-free
  • Gluten-free
  • Delicious

 

For more recipes, healthy lifestyle tips, and information on transitioning towards a plant-based diet, visit Megan’s website www.healthygrocerygirl.com and check out the Healthy Grocery Girl Nutrition Plan! Available at http://healthygrocerygirl.com/nutrition-plan/

SHOP SALAD BOWLS FOR THIS RECIPE: