Description
A vibrant salad packed with protein, fiber, and essential amino acids, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 avocado, diced
- A handful of fresh cilantro or parsley
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Rinse your quinoa to get rid of the bitter taste. Place it in a pot with vegetable broth, bring it to a boil, reduce the heat, cover, and let it simmer for about 15 minutes.
- Chop up your veggies: dice the cucumber, bell pepper, and avocado, halve the cherry tomatoes, and prepare the corn.
- Let the quinoa cool once fluffy, then toss everything into a large mixing bowl with the finely chopped herbs.
- Squeeze the lime juice over the mixture, sprinkle with salt and pepper, and mix gently.
Notes
This salad holds up nicely in the fridge for up to 3 days. Serve on a bed of greens or scoop onto taco shells for a unique dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking required after quinoa
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg