Rejuvenating Aussie Quinoa Salad Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa, rinsed and drained 2 cups water or vegetable broth 1/2 cup cherry tomatoes, halved 1 avocado, sliced 1 small cucumber, chopped 1/2 red onion, thinly sliced 1 cup mixed baby spinach and kale 1/4 cup fresh basil leaves 1/4 cup fresh parsley leaves 1 tablespoon olive oil Juice of 1 lemon Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Set aside.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, baby spinach, kale, basil, and parsley.
3. Once the quinoa is cooked, fluff it with a fork and let it cool for 5 minutes. Add the quinoa to the large bowl with the other ingredients, tossing gently to combine.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste. Pour dressing over the salad and mix well.

Chef’s Insight

To add extra protein, consider adding some grilled tempeh or tofu to this salad.

Notes

The quinoa can be cooked in advance and refrigerated until ready to use.