Currently Well Quinoa Salad

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Processed with VSCOcam with c1 preset

I love this light and refreshing salad. And it’s so easy to make! I like to make a huge batch at the beginning of the week, which makes lunch that week so much quicker to prepare, especially if I am busy. I like using this particular combination of veggies, but really you can use any variety of vegetables you like. Hope you enjoy it as much as I do!

Currently Well Quinoa Salad:

Servings: 4

INGREDIENTS:

For Quinoa:
1 cup of Quinoa (dry)
1 tablespoon of Olive oil
1 3/4 cups of Water
Half a Cucumber (diced)
2 Kale leaves (chiffonaded)
1 Tomato (diced)
1 small red Onion (diced)
1 clove of Garlic (minced)
4 Radishes (sliced thinly)
1/2 cup black Olives (pits removed, halved)

For Dressing:
1 teaspoon of Cumin
Juice of half a Lemon
1 tablespoon of Olive oil
1/4 teaspoon of Pepper (to taste)
Feta cheese (optional)

DIRECTIONS:

To make quinoa:

1. Heat olive oil (1 tablespoon) over medium heat in a saucepan.  Add quiona. Let the quinoa toast for about 2 minutes or until it browns slightly.

2. Pour the water into the saucepan. Cover and let simmer for about 15 min, or until all the water is absorbed. Check on the quinoa once in a while and give it a stir.

3. When all the water is absorbed, fluff the quinoa with a fork and let it cool.

4. While quinoa is cooking, cut up the vegetables, garlic, and olives. Add to a medium bowl.

5. When quiona has cooled, add it to the vegetable mixture.

To make the dressing:

1. Whisk together lemon, olive oil, cumin, pepper, and garlic. Toss with quinoa/vegetables and mix.

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2 thoughts on “Currently Well Quinoa Salad

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