Summer quinoa salad
This is a light, easy to put together salad! Perfect for the warmer months when you may not want anything super heavy. This would be a real treat to bring on a family picnic in my humble opinion :)
Ingredients
- 2 cups quinoa
- juice of 3 lemons
- 2 tbsp extra virgin olive oil
- 4 large carrots finely chopped
- 2 medium cucumbers chopped
- 1/4 cup feta cheese crumbled
- 14 oz garbanzo beans cooked or canned, shells removed
- 1 head broccoli chopped into small florets
- 1 avocado
- 10 oz cherry tomatoes washed and cut into quarters
- pepper to taste
Instructions
- Cook quinoa according to package directions. I like to use a grain/rice cooker - my grains come out perfect every time!
- In a large mixing bowl, combine the diced carrots, broccoli, tomatoes, and cucumbers. Set aside.
- Rinse the garbanzo beans and remove the soft shells. I always use canned beans for simplicity and time saved. Add beans to the mix of veggies
- In a small mixing bowl, add together the lemon juice, oil, and pepper. Wish to combine.
- Once quinoa is done cooking, allow to cool completely (this will take about 45-60 minutes).
- When quinoa is to room temperature, combine with vegetables and then add dressing.
- To serve, top with feta cheese and sliced avocado.
Notes
This was a recipe I came up with when I wanted something super light and healthy during the summer months. This is a dish you could easily put in the refrigerator and bring to a family get together, or even a pot luck (do those exist anymore?)
The lemon and feta together gives this dish just the zest I'm always looking for! This is another meal that I tend to make time and time again when I want something easy to eat for leftovers.
When eating left overs the next day, I like to add some extra lemon juice on just to freshen it up! Once again, I used my nutribullet cooker to cook my grains and still feel so spoiled! I love it!
As usual, if you try it, let me know! I love to see your comments and to connect on social media! See you there!
Xo Trish