Soooo this is one of those salads you make at the beginning of the week and by Friday, tastes better than what you began with. It’s perfect because the quinoa tends to soak up all of the flavors from each of the veggies and lemon dressing. Not to mention my favorite kind of meal is always a throw-everything-into-a-bowl sorta thing. I blame college for making me lazy when it comes to my meals every now and then…
Oh yeah, and it’s really good for you:
Quinoa= amino acids, protein, manganese
Cucumber= Vitamin K, phytonutrients (think anti-inflammatory and cancer-preventing qualities)
Peppers: potassium, carotenoids (antioxidant), Vitamin C
Avocado (a fruit by the way) = heart healthy monounsaturated fatty acids (helps body absorb nutrients), fiber, more potassium than a banana, vitamin K
Lemon= pectin (aka: fiber), Vitamin C and B6 (immune system, glowing skin), citric acid, antioxidants!
I could go on but let’s get to the RECIPEEE!
1 Cup Quinoa
2 Cups Water
3-5 colorful peppers (non-spicy kind)
Handful of yellow pear tomatoes
2 Scallion stems
Juice from 1 lemon
2 Tbsp Avocado Oil
Himalayan Sea Salt + Pepper
1 Tsp Apple Cider Vinegar
Best part of the entire process is chopping everything up. Don’t be afraid to add more or less of certain ingredients. You do you guuurl (or boy?).
- Sometimes I replace the water in the quinoa with 1 cup bone or chicken/veggie broth for some flavor.
- Add chopped up boiled beets and stir to make the quinoa PINK ❤
- Drizzle some honey into the dressing to add a little sweetness