Summery Quinoa Salad
Quinoa is a protein-rich grain native to South America and it’s really a seed, cooked like a whole grain. It only takes 15 minutes to cook, unlike brown rice, barley, or other whole grains, which take about an hour. So it’s a quick and easy favorite of mine. Contributed by Meg Wolff, from A Life in Balance*, ©2010, Down East Books.
- 2 cups cooked quinoa
- 1 red pepper (and/or carrot), diced
- black olives, diced
- 1 zucchini, diced
- 1 cup cooked (or canned) garbanzo beans
- 1 cup peas
- 1/4 cup sunflower seeds
- 1/4 cup parsley
- 1/4 cup lemon juice
- 1/4 cup wheat-free soy sauce or teaspoon sea salt
- 1/4 cup olive oil
Toss ingredients together and enjoy with steamed greens and a soup if desired.
- Here are more quinoa recipes.
To learn more about Meg Wolff and plant-based diets visit her website and blog. Find out more about her other book, Becoming Whole: The Story of My Complete Recovery from Breast Cancer.*
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!