Quinoa Salad

Name: Quinoa Salad
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 1 1/2 cups quinoa (rinsed); 4-5 baby cucumbers, or garden cukes, seeded (cut into 1/4-inch cubes*); 1 small red onion (cut into 1/4-inch cubes); 1 pint of grape tomatoes, cut in half (or one large tomato cored, seeded, and diced); 1 bunch Italian parsley leaves (chopped); 2 bunches mint leaves (chopped (or one package from grocery)); 1/2 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 1 lemon (juiced); 1 1/2 teaspoons salt (or to taste); freshly ground black pepper (to taste); 6 cups loosely packed romaine, spinach, green or red leaf lettuce (or your favorite greens); 1 avocado, cut into chunks

fromabountifulkitchen.com abountifulkitchen.com/the-best-quinoa-salad

This quick and easy quinoa salad is the perfect side or main dish salad for almost any occasion!

20 min

Mediterranean

Ingredients

Instructions

Cook quinoa according to package directions. I used a rice cooker and cooked 1 1/2 cups quinoa in 3 cups of water.
When cooked, fluff with a fork and cool completely.
Add cooled quinoa in a large bowl along with cucumbers, onion, tomato, parsley and mint. Toss. Top with avocado.
In a small bowl, whisk together the olive oil, vinegar, lemon juice salt and pepper.
Pour dressing over the salad and lightly toss to coat.
Serve on its own or over a bed of greens as desired.