Quinoa Salad
Quinoa has been a staple in the diets of many cultures for thousands of years. While it looks and tastes like a grain, quinoa is technically a seed! Quinoa is a complete protein, meaning that it contains all nine essential amino acids that our body cannot produce on its own! This power-packed little seed is also a good source of fiber.
Quinoa is naturally gluten-free, making this a great, filling lunch for those on a gluten-free diet. Or, add a few extra veggies and call this a meatless dinner! Since quinoa is a complete protein, this salad makes a great, simple addition to your weekly routine. You could even make a big batch on Sunday and use it as a ready-to-go side dish for the first few days of the week!
Due to the high protein content in this recipe, this is a great meal for kids struggling with a sensory aversion to meat. While you continue to work on introducing meat and fish to your child, include quinoa in your rotation as another good protein source!
This recipe is also highly customizable! Feel free to add different veggies, top with crunchy kale chips, or even throw in a fruity option like pomegranate seeds or naturally sweetened dried cranberries.
Ingredients
1 cup dry quinoa (makes about 3 cups cooked)
2 cups water
1 orange bell pepper
1/2 large cucumber
Juice from 1 large lemon (or 2-3 smaller lemons)
1 tbsp white wine vinegar
1 can navy beans
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Wash dry quinoa in a strainer with water to remove its outer coating (takes away the bitterness)
Place in sauce pan and toast dry quinoa for about 5 minutes
Add 2 cups of water and bring to a boil
Once it begins to boil, turn it down to a simmer and cover it for 15-20 minutes until all the water has absorbed and then fluff with a fork
While you are waiting on the quinoa to cook, start diving your veggies and drain and wash your beans
Combine veggies in one bowl and the wet ingredients (lemon juice and vinegar) in another and place in the refrigerator
Once quinoa is finished cooking, let cool for a few minutes and then place in a large glass container in the refrigerator to chill
Once the quinoa is chilled, toss with dry ingredients and pour wet ingredients over the salad, and mix
Let sit for a few hours (ideally overnight) to absorb the liquid and enjoy chilled!
Quinoa will last for 5-7 days in the fridge
Nutrition Facts
Serving Size: 1/4 cup | Makes 12 Servings
Calories: 195 | Protein: 8 grams | Fiber: 5 grams | Carbohydrates: 34 grams | Fat: 3 grams | Sugars: 1 grams
