Using quinoa as a base to a salad brings in all these benefits and makes for a slow burning fuel, truly satisfying hunger. It keeps well for days on end (a great option for packed lunches and quick dinners).
Quinoa is...
A complete protein source
Gluten-free
High in fiber
Rich in antioxidants, minerals and vitamins
Easy to prepare, versatile and delicious
First, make the Quinoa:
1 part dry quinoa (ex. 1 Cup quinoa)
2 parts water (ex. 2 Cups water)
½ tsp sea salt
Bring to a boil in a med saucepan over high heat, then reduce to low and cover. Let steam for 15 mins. Then remove completely from heat, with the lid on, and leave for 10 more minutes. Remove the lid and fluff with a fork.
Next, make the salad:
1 Cup cooked quinoa
1 C red pepper chopped
1 C cucumber chopped
1 C chickpeas
1 C baby tomatoes, chopped
½ C green or black olives, chopped or sliced
¼ C red onion chopped
1 C baby spinach
½ C chopped herbs (cilantro or parsley)
¼ C lemon juice (from 2-3 lemons)
¼ C olive oil, drizzled
Sea salt and ground black pepper to taste
Optional extras: sundried tomatoes, crispy baked greens, black beans, any leftover veg
Combine everything in a bowl, drizzle with the olive oil and lemon, sprinkle sea salt and pepper, and toss. Adjust seasoning for taste.