Quinoa Salad Recipe
This is another recipe from the Ultimate Reset. This quinoa salad is perfect for lunch, a snack, or even dinner. The popularity of quinoa (pronounced KEEN-wah) is growing steadily as people discover its pleasant nutty taste and superfood qualities. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of our healthiest pantry staples, but also one that’s incredibly easy and quick to cook. It is found in the grocery store near the rice.
This recipe for quinoa salad can be eaten for lunch or for dinner along side a vegetable/humus plate, with some whole wheat crackers, or just by iteself.
Recipe type: Main dish/dinner or salad
- ½ cup cooked quinoa
- 1 tbsp extra virgin olive oil
- Himalayan salt or Bragg Liquid Aminos to taste
- 1 tbsp lemon juice
- 2 tbsp finely minced fresh parsley
- 1 tbsp finely minced fresh mint leaves
- ¼ large ripe tomato, diced
- ¼ large cucumber, peeled and diced
- 2 tbsp chopped pitted kalamata olives
- Toss quinoa with olive oil, salt or Bragg's liquid aminos, and lemon juice, mixing well. Gently fold in parsley and mint, followed by remaining ingredients. Cover and chill for 1 hour. Serves 1.
- Basic Quinoa Facts
- cup dry quinoa yields about 3 cups cooked quinoa (cook with a 2:1 liquid to quinoa ratio, in a pot or rice cooker ~ takes about 20 min).
- Quinoa is really excellent when cooked in vegetable or chicken broth, but water is fine, too.
- For added flavor, add a dash of Himalayan salt to each cup dried quinoa when cooking. Try adding other spices aromatics during cooking as well: A clove of smashed garlic, a sprig of fresh rosemary, a dash of black pepper.
*Also contains 254 mg potassium
Calories: 270 Fat: 18g Saturated fat: 2.5 g Carbohydrates: 25 g Sodium: 135 mg Fiber: 4 g Protein: 5 g Cholesterol: 0 mg