I’m seriously addicted to this quinoa salad. In fact, I might even go as far as to say that I would choose it over chocolate, and that’s really saying something!

Before we dive into the recipe, let’s take a quick look at the benefits of quinoa.

What Is Quinoa?

Quinoa (pronounced ‘KEEN-wah’) is a flowering plant, originally cultivated in South America, related to amaranth, chard, spinach and beets. Its edible seeds are rich in protein, fibre, minerals and B vitamins. Although it’s often cooked like a grain, it’s not from the grass family, and therefore is gluten-free.

Quinoa is not only a whole grain, but is also a complete protein, which means it contains all of the 9 essential amino acids. Its protein content is actually very high, at 8g per cup of cooked quinoa. One cup also contains 5g of fibre, 15% of the RDA of iron and 30% of the RDA of magnesium, as well as plenty of other important vitamins, minerals and antioxidants.

All in all, quinoa is one of the most nutritious foods on the planet, and it’s actually very easy to cook.

Healthy & Delicious Quinoa Salad Recipe

So, without further ado, here’s the recipe for the quinoa salad. Enjoy!

Quinoa Salad

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Prep Time 15

Cook Time 15

Ingredients

1 cup quinoa (white)
1/2 red onion peeled and finely diced
1 medium carrot finely diced
1/2 cucumber finely diced
1/2 red bell pepper finely diced
1/2 yellow bell pepper finely diced
1/3 cup cashews
A handful coriander (cilantro) finely chopped
1 medium avocado peeled, stoned and diced
2 tbsp olive oil extra virgin
1 tbsp apple cider vinegar
juice of one lemon
pinch salt

Instructions

Cook the quinoa ahead of time. Rinse it under cold water in a very fine sieve and then place it in a saucepan. Add 2 cups of boiling water, bring back to the boil and simmer for 10-15 minutes until the water is all absorbed. Removed from the heat, fluff with a fork and allow to cool completely.
When the quinoa is cooled, add to a large bowl and fluff again with a fork.
Add the onion, carrot, cucumber, pepper, cashews and coriander.
Mix the olive oil, apple cider vinegar and lemon juice together before pouring over the salad. Toss well and add salt to taste.
Add the avocado last, just before you're ready to eat, and mix in lightly.
Store leftovers in the fridge, but eat up within 24 hours if the avocado has already been added.

How do you like to eat quinoa? Let us know in the comments!

Disclaimer: This information is for educational purposes only and does not replace advice given by your primary care provider. Please see your doctor if you’re considering making substantial changes to your diet and lifestyle.

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