Chopped Quinoa Salad

Simple and filling! Add grains or legumes to salad to pack it with protein and whole grains. “Chopped salads” are also a great place to use up veggies—cut, grate, and throw ’em in the mix.

Recipe by: Appetite For Change

Details

Serves: 6

Prep Time: 10 minutes

Ready In: 30 minutes

Materials

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Medium pot with lid

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Large bowl

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1 cup quinoa

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4 oz cherry tomatoes

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1 cucumber

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1 red onion

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1 bell pepper

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1/2 bunch parsley

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1 can beans (black, white, chickpeas, etc)

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1 lemon

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2 tbsp honey

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1/4 cup olive oil

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salt and pepper

Instructions

Read through the entire recipe before getting started.
Wash and dry all produce. 

 

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Bring to boil quinoa, 1 1⁄4 cups water, salt, and pepper in medium pot. Cover and reduce heat to low. Cook 15-20 min until quinoa is tender and liquid absorbed. Fluff with fork and allow to cool.

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Remove ends from onion, set one half aside and thinly slice the other. Remove ends from cucumber and small dice. Cut cherry tomatoes in half. Remove core from bell pepper and small dice. Rough chop parsley. Remove beans from can and drain.

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Juice lemon into a jar or medium bowl. Add 1/4 cup olive oil, honey, 1 tbsp parsley and a pinch of salt and pepper to make your simple vinaigrette. Add chickpeas and onions. Allow to marinate for 10 min.* *Note: You can keep marinated beans in the fridge for up to two weeks for salads, bowls, etc!

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In a bowl, toss cooked quinoa, cucumber, tomatoes, bell pepper, red onion, remaining parsley and marinated beans in vinaigrette.

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Divide salad between bowls. Enjoy!

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