Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Quinoa Salad
A clean and simple Mediterranean-style salad using nutty quinoa as a base for cucumbers, cherry tomatoes, and red onions. Dressed in a classic lemon-herb vinaigrette, it provides a high-fiber and high-protein alternative to traditional pasta salads. It’s a versatile staple that works beautifully as a healthy lunch or a light dinner side.
A clean and simple Mediterranean-style salad using nutty quinoa as a base for cucumbers, cherry tomatoes, and red onions. Dressed in a classic lemon-herb vinaigrette, it provides a high-fiber and high-protein alternative to traditional pasta salads. It’s a versatile staple that works beautifully as a healthy lunch or a light dinner side.
Ingredients
- 50 g Quinoa
- 1/2 medium Avocado
- 1 piece(s) Cucumber
- 50 g Arugula
- 75 g Lettuce
- 100 g Canned Chickpeas
- 1 tbsp Vinaigrette
Instructions
- Drain the chickpeas and place them in a bowl.
- Wash and drain the lettuce and arugula. Slice the cucumber.
- Place quinoa in a pot with 2 cups of water and bring to a boil. Then reduce heat for 10 minutes.
- Meanwhile, slice the avocado.
- Once the quinoa is cooked, season with salt and black pepper and place on a plate.
- Add vegetables, chickpeas and avocado to the plate as well.
- Top with vinaigrette and enjoy this salad!
Storage and Meal Prep Tips
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