Quinoa Salad

Quinoa is super-grain rich in protein, fiber, vitamins and minerals and provides more nutrients than brown or white rice. Quinoa’s fiber content and glycemic index allow for slower digestion, leading to a slower rise in insulin and blood sugar and keeping you fuller longer and preventing an energy crash later in the day.

Enjoy this dish as a side or as your main course!

Ingredients

1 cup quinoa (dry, uncooked)

2 cups water

1 medium cucumber or 2 small, chopped

1 ½ medium bell pepper, chopped (any color)

½-¾ chopped red onion

1-2 cups grape tomatoes, halved

1 cup finely chopped fresh parsley

½-1 cup finely chopped fresh cilantro

¼ cup extra virgin olive oil

Juice from 2 lemons

1 tablespoon red wine vinegar

2-4 cloves garlic, diced (to taste)

Sea salt, black pepper, cayenne, to taste

Instructions

Add 1 cup quinoa and 2 cups water to a pot and bring to a boil.

Once at a boil, reduce heat to a simmer and cook covered for 15-20 minutes, mixing occasionally.

Remove from heat and set aside.

In a large bowl, combine cucumber, bell pepper, tomatoes, onion, parsley and cilantro.

In a separate, smaller bowl, combine olive oil, red wine vinegar, juice from lemons, garlic and ½ teaspoon salt.

Once quinoa has cooled, add to large bowl with chopped veggies.

Add in dressing and mix well.

Season with salt, black pepper and cayenne to taste.

Mix well, cover and set in fridge to cool.

Serve cold.

*Can store in fridge up to 4 days*