quinoa + salad

i have here the perfect lunch that will keep you full and give you all the nutrients and protein you need. πŸ™‚ i ate it for dinner too! quinoa just goes so perfect with salads. it’s the perfect way to detox after the weekend (especially after super bowl snacks!). hence I give it the name “detox salad.” πŸ™‚

first gather your quinoa and start cooking according to the package.

quinoa is great for vegans/vegetarians/pescatarians because it provides a lot of the protein and iron that we lack by not eating meat. while the quinoa cooks, chop up some onion, avocados, tomatoes, green bell peppers and cilantro and mixed them in a bowl with garbanzo beans and fresh romaine lettuce.

this is what quinoa looks like after it’s cooked. don’t be afraid that it looks like little fish eggs. it’s delish.

add the quinoa mixture to the salad and add a little garlic powder (i ran out of fresh garlic) and the dressing (which i failed to take a picture of – apparently i was hungry).

mix together and serve. it reminds me a little of my favorite salad at pita jungle – the lentil fetoosh, sans the lentils and add the quinoa. so good. i just love the pearing of the quinoa and salad (or lentils and salad). it know it looks busy, but it tastes so good and fresh!

this is a great salad for lunch leftovers for the week. πŸ™‚



1.5 cup romaine lettuce
2 tomatoes, diced
2 small avocadoes, diced
1/4 onion, diced (green onions would be good too)
1/2 green bell pepper, diced
1/2 cup cilantro, chopped
1/2 can garbanzoΒ  beans
1 cup quinoa
1 tsp. garlic powder (or fresh garlic, i was out)


4 tbs. olive oil
3 tbs. balsamic vinaigrette (i love vinaigrette though, if you want less, just use 2)
1 tsp. mustard
half fresh lemon, squeezed.

take one cup of quinoa and cook as instructed on package. while quinoa is cooking, start chopping the green bell pepper, tomato, avocado, cilantro and onion, then mix together in a big bowl. add garlic powder and garbanzo beans and romaine lettuce to the mix. after the quinoa is done cooking, let it cool down a little at room temperature. while quinoa is cooling, combine olive oil, balsamic vinaigrette, mustard and lemon in a bowl and whisk until all mixed together. add both quinoa and dressing to veggie mixture and toss together. serves about 4-6 people.


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