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Quinoa Salad Recipe

Great for picnics, summer lunches, or side dishes. This dish is fresh and light, and packed with fiber and protein. Substitute for your favorite herbs, spices, and veggies, or use what you have in the fridge; make it your own!

Make ahead of time and keep in the fridge for up to 4 days.

Ingredients: 1 cup dry Quinoa 1/4 cup Olive Oil

3 tsp Lemon or lime juice fresh squeezed 3 tbs Apple Cider vinegar (use fermented vinegar for added probiotics) Add more to taste 1 cup Packed, fresh, chopped mint (or as close as you can get to a cup. Cilantro and basil are good too) 2 cups Fresh veggies diced (I like some crunch: carrots, zucchini, cucumbers, bell peppers, lots of chives or green onions or leeks, celery. Roasted veggies, beans, avocados all work too ) 1/2 tsp Salt 1/2 tsp Cumin 1/4 tsp Garlic powder


If possible soak the Quinoa overnight. If not, rinse very well or soak for a shorter amount of time. Cook according to the directions, then fluff with a fork and let cool. Stir in veggies and herbs. Mix dry ingredients together in a separate bowl, then add to salad. Enjoy!


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