Are you looking for a healthy, filling, and delicious salad recipe? Look no further than this quinoa salad recipe! Quinoa is a superfood that is packed with nutrients and has many health benefits. It is also a great source of plant-based protein, making it perfect for vegetarians and vegans. This salad is also straightforwardto make and can be made ahead of time for meal prep. There are so many reasons why you should try this quinoa salad recipe. Quinoa is a complete protein containing all 9 essential amino acids. It is also a good source of fiber, magnesium, phosphorus, iron, and manganese. Quinoa is a low-glycemic food, which means it won’t spike your blood sugar levels. This is an excellent benefit if you are trying to control your blood sugar or are diabetic. Quinoa is also a good source of antioxidants and has anti-inflammatory properties.
This quinoa salad recipe is very versatile and can be customized to your liking. You can add any vegetables or fruits that you like. I like adding grape tomatoes, cucumber, and red onion, but you can add whatever you like. I also like adding some feta cheese and Kalamata olives for extra flavor. You could also add some grilled chicken or shrimp to complete the meal.
This quinoa salad recipe is perfect for summer BBQs, potlucks, or picnics. It is also a great meal to meal prep for the week. I like to make a big batch on the weekend and then portion it out into individual containers for easy lunches during the week. This salad also reheats well, so it’s great for leftovers.If you haven’t tried quinoa yet, I highly recommend you do! It’s a delicious, healthy, and versatile grain that everyone should add to their diet. And this quinoa salad recipe is the perfect way to do it!
Low-Calorie Quinoa SaladPrint Recipe
- 1 cup quinoa
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup red onion, diced
- 2 Tomatoes Sliced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Sea salt and black pepper to taste
- Rinse the quinoa in a fine-mesh strainer.
- In a medium saucepan, bring the quinoa and 4 cups of water to a boil.
- Reduce the heat to low and simmer for 15 minutes, or until the quinoa is cooked through.
- In a large salad bowl, combine the cooked quinoa, red and yellow bell peppers, red onion, olive oil, apple cider vinegar, Dijon mustard, salt and black pepper.
- Toss to coat.
- Serve warm or cold.