Enjoying a lot of quinoa salad lately now that the weather is getting warmer. I always find it intriguing how our bodies crave different things depending on the weather. During the colder months, my body craves warm dishes but as soon as the temperature goes up, my body craves more salads. Do you experience the same?
This has been my go to also for when I need to bring a dish to a potluck/gathering. And it’s been a treat to be able to pick fresh herbs from the garden to add to the salad for additional flavor. I could eat this all day.
Quinoa Summer Salad
Ingredients:
Cooked quinoa
1 cup cucumber
Tomatoes
1 yellow bell pepper
Can of black beans
Olives
Cilantro
Parsley
Mint
2-3 Tbs lemon juice
Himalayan salt & black pepper to taste
(Side Note) chickpeas taste amazing too in this instead of black beans.
To cook the quinoa:
Bring 1 cup of quinoa and water in a pan to a boil, simmer for 10-15 minutes partially covered. Turn off the heat and keep the lid on the pan to let the quinoa cook another 5 minutes with the remaining heat.
