This colorful quinoa salad is a beautiful, delicious and nutritious meal for an easy-to-make lunch or dinner!
It’s pretty to look at (which I love), it’s got a good crunch and has a mix of lots of interesting flavours & textures.
I love to make this salad when I want a salad that is more filling than any other regular salad. It’s filling, yet refreshing and will keep you going with sustained energy for hours! (It’s also easy to pack into a lunch box)
This recipe is naturally gluten-free and is well balanced with healthy fats, plant-based protein and good carbs!
-1/2 cup cooked quinoa (1/6 cup dry + 1/2 cup water)
-1 medium red bell pepper
-2 cups chopped & peeled cucumber
-2 or 3 cups chopped baby spinach
-1/4 to 1/2 avocado
-2 tablespoons raw pumpkin seeds
-1 teaspoon olive oil
-a big squeeze of fresh lemon juice
-sea salt & cracked black pepper
-rinse quinoa under running water using a sieve
-bring 1/6 cup dry quinoa to a boil in a pot with about 1/2 cup water and then simmer for 15-20 minutes over a low heat
-rinse all fresh ingredients
-peel and chop the cucumber
-chop the red bell pepper & baby spinach
-pit and peel avocado, then chop or slice
-peel the carrot and then use the peeler to make carrot ribbons (you make the ribbons the same way that you peel the outer part of the carrot)
-combine all fresh ingredients together with the cooked quinoa (served warm or chilled) and raw pumpkin seeds
-mix the olive oil, fresh lemon juice, sea salt & cracked black pepper together in a small bowl and drizzle over salad
-serve fresh, eat & enjoy!
Made with love by Liezl Jayne xo