5-Step Simple Summer Quinoa Salad
I tried this recipe for the first time four years ago, and it remains a consistent favorite in my kitchen. I’ve used it in many different capacities — I’ve brought it to big potlucks, I’ve made it on Sundays so I had healthy lunch on hand for the next four days, I’ve made an entire thing and split it with my husband in one sitting, and with this salad, I finally convinced my meat-loving uncle that quinoa really IS delicious. However you wish to make it or eat it, I suggest that you make it as soon as possible. You’ll see why it’s so simple, yet so good, fresh, fast, and light but filling. It’s perfect for those summer barbecues because the longer it sits in the fridge, the richer the flavor becomes, so feel free to make it ahead of time.
Let’s not forget the fiber and protein you’ll be getting from the quinoa, the vitamin C and A you’re getting from the peppers, and the potassium and phytosterols in the cucumber. Eat its green skin and you’ll be getting a healthy dose of chlorophyll.
1 cup/250 g quinoa
3 small bell peppers (capsicum), seeded and diced (I used an orange, a yellow, and a green to make the salad super gorgeous, but feel free to use one type!)
1 cucumber, diced
1/2 cup/60 g walnuts, chopped
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Himalayan salt, to taste
1. Rinse the quinoa then add to a pot with 2 cups/500 ml water. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
2. While quinoa is cooking, wash and chop the peppers and cucumbers into small cubes.
3. Chop walnuts, then add cooked quinoa, peppers and cucumbers into a large bowl.
4. In a separate bowl combine olive oil, balsamic and salt, and stir.
5. Mix in the dressing with the quinoa mixture until well combined.
Note: you can serve right away but I prefer cooling in the fridge for at least 2 hours before serving.