It’s an amazing, gluten-free whole grain that is one of the few complete protein sources for vegans. Woohoo!
It is also high in fiber and contains heart-healthy mono and polyunsaturated fats.
Additionally, it has been shown to have anti-inflammatory effects! (source).
This colorful quinoa salad recipe is so easy to prepare, and it stays fresh in the fridge for a few days, making it the perfect make-ahead dish.
Serve as a side dish or enjoy a big bowl for lunch!
Cost per serving: $0.86
Calories per serving: 134
Equipment you’ll need: strainer, stockpot
1 cup uncooked quinoa (makes 3 cups cooked)
2 cups water
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 cup red onion, diced
1 cup kale, chopped
1 clove garlic, minced (optional)
salt and pepper, to taste
For the dressing:
1 Tbsp Bragg’s liquid aminos
1/3 cup apple cider vinegar
1. Prepare quinoa: rinse dry quinoa in a mesh strainer. Bring 2 cups of water to a boil. Once boiling, add in rinsed quinoa. Add in garlic and a dash of salt and pepper, if desired. Reduce heat to low and cook, covered, for 15-20 minutes or until all of the water has been absorbed and quinoa is fluffy.
2. When quinoa is finished, combine with bell peppers, onions, and kale in a large bowl.
3. Prepare dressing, pour over salad, toss, and enjoy!