If you are needing a little “Meatless Monday” motivation, give my yummy quinoa salad a try; its so hearty it can actually be eaten as a “meal”.
**Remember to always rinse your quinoa under cold water before cooking. Rinsing helps remove the saponins which can leave a bitter taste.
1 cup organic tricolor quinoa–cook according to package directions. Once cooked, let cool completely in the fridge before dressing
1/2 cup brown long grain rice- cook according to package and let cool
1 small finely diced red bell pepper
1 small finel diced orange pepper
1/2 long finely diced english cucumber
1/4 small mined red onion
1/2 cup shredded carrots
1/4 cup pine nuts- toast for 5 minutes at 350 degrees until fragrant or lightly toasted
4 fresh basil leaves chopped
1/2 tsp fresh dill
1/2 small bunch of fresh cilantro chopped finely
Top with feta cheese and avocado
optional (chick peas, or black beans)
Mix quinoa and brown rice together. Stir in all the chopped veggies and herbs.
Sweet Lemony Chia Dressing
1/4 cup avocado oil
2 tbsp liquid honey
2 tsp chia seeds
2 tbsp freshly squeezed lemon juice
pinch of sea salt and pepper
Shake ingredients together in a shaker cup. I actually like making my dressing in a mason jar with a tight fitting lid. Pour dressing over quinoa and stir until evenly coated.