Hello, and happy Tuesday!
Today, I wanted to share an easy, delicious, fresh quinoa salad. Why is it called California Quinoa, you may ask? Honestly, to me it just tastes like California would- there are so many different textures and flavors, but it still maintains a crispness and freshness. I find this salad to be super light but the fiber and healthy fat in it make it nice and filling! It is the perfect spring or summer lunch, or even side dish for dinner.
The key to the freshness of this salad is the fresh basil! It gives the salad that herby flavor, and mixed with the other components like tomatoes, avocado, lemon, and sweet corn, it is so. dang. good. Got your quinoa cooking? Good. Let’s get started!
PRO FLAVOR TIP
Before making this salad, you need to cook your quinoa. I like to cook mine in veggie broth, as it has more flavor. If you don’t want to use veggie broth, just use water. You should end up with 2 cups of cooked quinoa.
California Quinoa Salad
By: Grace // Just A Veg
Total Time: 15 minutes
2 cups cooked quinoa (I used red quinoa, you can use whatever kind you prefer)
3/4 cup halved cherry tomatoes
1/2 cup sweet corn
1/2 cup chickpeas
1/3 cup microgreens (so good for you!)
1/4 cup hemp seeds
1/4 cup fresh basil
3 Tablespoons chopped red onions
1/4 cup olive oil
3 Tablespoons lemon juice
salt and pepper to taste
OPTIONAL: you can add 1-2 teaspoons of honey if you want a bit more sweetness 🙂
Fold in all ingredients for salad. Top with dressing, adding salt and pepper to your taste. If you are meal prepping, save the avocado until you are about to eat so it does not get brown.
Store in your fridge and enjoy!
I hope you love this salad as much as I do. Let me know your thoughts in the comments below!
See ya next week!
Grace // Just A Veg ♥