Easy “power” quinoa salad with fresh summer vegetables.
I must apologize for taking a long break from writing on this blog. It is not for the lack of recipes, it is simply due to lack of time to take pictures of what I cook. But here we are, it is the end of summer, and my all-summer-long-activity has been packing lunches on a Sunday. I have also been pretty lucky that my garden has been abundant in peppers, tomatoes and cucumbers. I planted way more than that, but other plants did not do so well. You know all those people that bring their amazing zucchini to the office, well that isn’t me. Mine did nothing.However,thanks to my other plants doing so well, I came up with this quinoa salad. This is also a great way to use up what is in season, meaning if you get it for cheap at the grocery store or farmer’s market, it is a great way to plan ahead.
The beautiful thing is, this tastes better as it sits with all the vegetables releasing their flavors. This salad is so hearty and irresistibly crunchy, yet it keeps me so full all day. I find that I do not need any afternoon snacks. For an extra boost of protein, adding a hard boiled egg works well.
The trick is cook your quinoa ahead of time. Quinoa is incredibly easy to prepare. Follow instructions on the bag, but general gist is rinse first and do a one to two ratio of quinoa to water, cook for about 15 minutes. Done. I usually make several cups at the time and have it handy in my fridge. Then, when I am ready to make lunch, I just chop all the veggies at night and layer it up in the evening.
As far as this recipe goes, the measurements are guidelines, you can double anything you wish to double or omit anything you do not like.
I hope you enjoy this and find it an easy, healthy way to pack your lunch!
- ½ cup cooked quinoa
- ½ cup thinly sliced sweet banana peppers
- ½ cup finely chopped tomato
- ½ cup finely chopped cucumbers
- 3T feta crumbles
- 4-5 kalamata olives, chopped
- Chopped green scallions, optional
- Chopped walnuts, optional
- 1 hard boiled egg, sliced, optional
- Salt and pepper to taste
- ½ a lemon
- Drizzle of olive oil
- Chopped fresh parsley, optional
- Start with quinoa, then top with peppers, tomatoes, cucumber and scallions if using. Mix all the ingredients then top with feta, olives, walnuts. Top with egg if using. Season with salt and pepper. Drizzle with olive oil, squeeze the lemon juice and add chopped parsley. Gently mix again.