QUINOA SALAD

I am obsessed with Quinoa Salad. Not only is it such a nutritious salad, packed with good-for-you ingredients, but it’s also so incredibly flavourful! It’s nice to feel like you’re fueling your body with good ingredients, but it’s amazing to thoroughly enjoy that process — and that’s what you get with this salad.

This Quinoa Salad recipe is our all-time favorite! We combine perfectly cooked quinoa with an array of fresh, vibrant veggies and the ultimate lemon vinaigrette for a salad you’ll want seconds of!

Quinoa Salad is fresh, light, a little tangy, filling, and loaded with texture.

INGREDIENTS

SALAD

• 1 cup uncooked white quinoa

• 1-1/2 cups fresh tomatoes, cut in cubes

• 1-1/2 cups cucumber, cut into cubes

• 1/4 cup red onion, finely chopped

• 2 large ripe avocados, pit removed, and chopped

• 1/3 cup fresh cilantro or parsley, optional (this is about 1/3 of the bunch)

• 1/3 cup Feta Cheese, optional and to taste

DRESSING

• 4 tablespoons red wine vinegar

• 2 tablespoons Dijon mustard, do not use regular mustard

• 1 teaspoon dried oregano

• 1 clove garlic, minced

• 1/2 cup olive oil

• 1 tablespoon honey

• 3 tablespoons freshly squeezed lemon juice (1 large lemon)

• Fine sea salt and pepper

The veggies work so well with the quinoa and the dressing is the perfect finishing touch.

QUICK TIP

To speed up the cooling process: Spread the cooked and fluffed quinoa on a sheet pan in one even layer. Place the sheet pan in the fridge (or freezer) for 10-15 minutes or until cooled to room temperature. My favourite way to make a quinoa salad is with leftover cooled quinoa (the process is so much quicker). So next time you’re prepping food for the week or preparing a dish with quinoa in it, cook up extra quinoa and use it straight from the fridge in this Quinoa Salad.