This vegan quinoa salad is a one-bowl meal complete with vegetables, grains, and lots of nuts and seeds. With a simple lemony salad dressing, it makes a healthy and refreshing summer meal.
2tbspseeds mix(I used a mix of chia, sunflower, hemp, and pumpkin seeds)
1tspolive oil
Instructions
Place quinoa in a fine mesh strainer and wash quinoa under running water.
Heat 1 cup water in a pot, add the washed quinoa, a little salt and just a tsp of olive oil. Once the water comes to a boil, reduce the heat, and let the quinoa cook covered until the grain has absorbed all the water. Takes about 10 minutes.
When the quinoa is cooked, fluff it with a fork and keep it aside to cool a little. When I am in a hurry, I often put them in the fridge after they have cooled down to room temperature.
While the quinoa is cooking, chop all the veggies in small cubes.
In a mixing bowl, toss together all the veggies, cooked quinoa, spinach leaves, arugula leaves, parsley, seeds, lemon zest, juice and salt, and pepper.
Pack in lunch boxes. Makes about 2 generous serving lunch boxes or 3 lighter lunches.
Keep it in a cool place until lunch time.
Notes
The salad can easily be made a day in advance. It will keep well in the refrigerator for 1-2 days.