Quinoa Salad

Quinoa salad is one of my absolute favorite summer salads. It is super versatile and can fit with any meal. I always make extra for lunch during the week since it holds up so well. I alternate between a Mediterranean and Mexican. You can pretty much add anything you like and you can’t go wrong.

You will need:

1 cup organic quinoa (rinsed)

1 cup liquid (I use water then making salad but if you want more flavor you can use chicken or veggie stock)

Cook Quinoa according to directions. I add both quinoa and liquid to a small saucepan and bring to a boil. Once it starts boiling, lower to simmer and cover for about 15 minutes. I always set the timer or I forget and timing is key with quinoa. Overcooking will leave you with a mushy mess. I take a quick peak when the timer goes off and make sure all the water is absorbed. Once it looks done, remove from heat and let sit for about 5 minutes, then fluff with a fork. Transfer to a large bowl and refrigerate for a few hours.

Prepare toppings and dressing according to version below. Mix quinoa, toppings and dressing until thoroughly combined. I wait to add avocado to the very end or serve on the side if you are planning to have leftovers. Avocado is the one ingredient that doesn’t keep well. The best part of both of these recipes is how easy it is to substitute if there is something you don’t like. Enjoy!

Mexican:

one can black beans

two avocados diced

1 cup fresh or frozen sweet corn

one cup grape tomatoes halved

one small red onion chopped

Dressing:

1/3 cup extra virgin olive oil

1 lime (juiced)

1/4 cup cilantro or parsley

1 tsp apple cider vinegar

1/4 tsp cumin

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp chili powder

Mediterranean:

one can garbanzo beans

two avocados diced

1 cup grape tomatos halved

one cucumber peeled and chopped

one small red onion chopped

one red pepper chopped

1/2 cup pitted kalamata olives

1/2 cup fresh feta cheese

Dressing:

1/3 cup extra virgin olive oil

one lemon juiced plus 1 tsp of zest

1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

2 cloves fresh minced garlic

1/4 tsp chopped parsley

* I love to garnish with fresh scallions and/or chives.

My favorite Hillary’s© veggie burger makes the perfect addition to leftover quinoa salad for a quick and easy lunch!