Description

This Vegan Quinoa Salad is a nutrient-dense dish that combines fluffy quinoa with fresh organic vegetables and a silky lemon-tahini dressing, designed to stabilize blood sugar and nourish cells.

Ingredients

Scale

1 cup Quinoa (uncooked)
1 large English Cucumber, diced
1 medium Red Bell Pepper, diced
1/4 cup Red Onion, finely minced
1/2 cup Fresh Parsley, chopped
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Pure Maple Syrup (optional)
Sea Salt and Black Pepper to taste

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Instructions

Rinse the quinoa thoroughly under cold running water for at least 60 seconds
In a medium saucepan, combine the rinsed quinoa with two cups of filtered water or organic vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes
Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork and spread on a large plate to cool to room temperature
While the quinoa cools, dice the cucumber, bell pepper, and onion into small pieces. Finely chop the fresh parsley
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, sea salt, and black pepper
In a large mixing bowl, toss the cooled quinoa with the prepared vegetables and the dressing. Mix thoroughly and let sit for at least 10 to 15 minutes before serving

Notes

For extra protein, consider adding a cup of cooked chickpeas or organic edamame.

Store in an airtight glass container in the refrigerator for up to five days.

If the salad dries out, add a small squeeze of fresh lemon juice or a teaspoon of olive oil.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dinner
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 3g
Sodium: to taste
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg