I love to eat colorful salads and this healthy quinoa salad fits that description well! It is also delicious, not heavy, and quick to prepare. Below is a quick recipe for you to try and see what you think. As always, when possible, aim for organic ingredients.
INGREDIENTS
- Leftover cooked quinoa (chilled)
- 1 red bell pepper
- 1-2 cups English cucumber (diced)
- 1 cup grape tomatoes, halved
- 1 carrot, shredded
- 1/2 cup chopped red onion
- 1 can garbanzo beans, drained and rinsed
mix all the ingredients together!
InGREDIENTS FOR Vinaigrette
- 1/3 cup olive oil
- 2-3 TBSP fresh lemon juice
- 2 TBSP ACV
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 3 garlic cloves, minced
- Salt, to taste
Mix these all together, then pour over the quinoa salad. That’s it! So simple, so healthy, so good.
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