This quinoa salad is a great staple to batch cook so that you can have something easily and healthy at your fingertips for lunches or dinners. This recipe is also great to bring as a potluck menu since it is vegan and gluten free. I love making this dish and paying attention to all of the colors, textures, smells and flavors. As always, you have permission to make this recipe your own. Play around with different combinations and seasoning.
Ingredients:
2 cups dry quinoa
1 whole cucumber chopped in 1/4 pieces
~10 cherry tomatoes sliced into 1/4 pieces
Handful of parsley and basil, washed and finely chopped
1/2 medium red onion, thinly sliced into 1/4 inch pieces
1/2 a large avocado chopped
1 whole lemon juiced
1 16 oz can of organic chick peas
1/4 ish cup of high quality olive oil
1 tablespoon garlic powder
1 teaspoon coriander powder
1/4 cup raw sunflower seeds
Salt taste
(adding feta cheese would also be a delicious addition)
Directions:
Make quinoa following the instructions on the bag. Let the quinoa get fluffy and when it’s complete, let it fully cool to room temperature before mixing in the ingredients
Drain and rinse the chick peas. Place on a cookie sheet and sprinkle with garlic powder and coriander. Roast in the toaster oven or oven on 400F for 15-20 minutes until the chickpeas are crunchy
Wash and chop all veggies and fresh herbs. Place to the side
In a big bowl, combine all vegetable and herb ingredients. Stir with lots of love as you fluffy everything around. Drizzle in the olive oil and lemon juice and continue to mix evenly. Then salt to desired taste.
Let it sit for about 30 minutes in room temperature so the flavors have time to mix
Enjoy each bite mindfully and store any leftover in the fridge for 2 days in an airtight container
