Summertime Quinoa Veggie Salad

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This dish is delightfully refreshing, hydrating, and delicious. Chopped tomatoes add moisture while cucumbers and carrots add a yummy crunch, all while playing along nicely with cilantro for a meal that tastes delicious on its own, without needing the butter and oil all the other dishes need. 

It's healthy time, people! That's right, time to load up on your... protein, fiber, nutrients, blah blah blah. You get it, right? The good things. Let's get them into your tummy.

Today's recipe is actually not of my own creation. It was my lovely mother's idea. Kind of like my favorite salad (which I call the kitchen sink salad - you throw in everything that you have in your fridge that could possibly go into a salad - everything but the kitchen sink!), this recipe has a base of delicious, healthy Quinoa, and then includes tons and tons of chopped up veggies.

It's the perfect summer snack. Or the perfect summer side. Because it gives you the hydration and nutrition you need without being too much work or too many calories. Feel free to add nuts, such as pine nuts or sunflower seeds, or some cut up peppers to the mix!

Summertime Quinoa Veggie Salad

  • 1 cup Quinoa
  • 2 cups Water
  • 1 tomato, chopped
  • 1 long carrot, chopped
  • 1/4 cucumber, chopped
  • 1 handful cilantro, chopped
  • 1/4 cup, black beans, cooked and drained
  • 1 Lemon, juiced
  1. Cook Quinoa by combining Quinoa and water and heating until boiling, then reducing to a simmer and continuing to cook for 20 minutes. After 20 minutes, remove from heat and let sit for 5 minutes, then fluff.
  2. Add chopped ingredients and lemon juice and toss.
  3. Serve as a lunch snack or a side for your favorite dinner dish!

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