Back to School is starting! You’ve got this. You’re determined to make ahead healthy meals that enable good choices and keep you on track for your busy life. Meals you can grab and go, grab and FEEL GOOD about! When you have healthy foods prepped ahead of time you’re setting yourself, and your family up for success.
This healthy quinoa salad is great to make in advance. The flavors only get better as they marinate in the fridge. Feel free to use this recipe as a guide. It’s the perfect chance to experiment in the kitchen. Leave out any ingredients you’re not crazy about or don’t have in your pantry, and add a few of your personal favorites. Except for cooking the quinoa, you don’t even need to measure, unless that’s your savvy style. Go ahead and give yourself the freedom to chop and throw in the pot.
While you’re at it cook up a few other soups, grains or salads in a jar. Trust me you’ll be so happy you did. Just think how pretty your fridge will look full of vibrant healthy dishes.
You Go Girl!
Healthy Quinoa Salad
Yields: 6 servings
Ingredients:
1 cup quinoa
2 cups vegetable stock
2 roma tomatoes, diced
½ cup sweet onion, such as Vidalia or Walla Walla (about ½ an onion)
½ cup pepper, diced (you choose your favorite hot or sweet varieties)
2 cloves garlic, minced
3 Tbsp. parsley, chopped
1/3 cup raw cashews, roughly chopped
2 Tbsp. sunflower seeds
¼ cup lemon juice (juice of 1 lemon)
½ tsp. sea salt
¼ tsp. ground pepper
Directions:
Rinse quinoa and set aside.
Add vegetable stock to a medium size pot and bring to a boil.
Add the quinoa to the vegetable stock, stir and cover. Turn down heat and simmer for 15 minutes.
Remove quinoa from heat; leave covered and let sit for 5 minutes.
In a large mixing bowl add quinoa and all remaining ingredients, stir.
Store in an airtight container in the refrigerator.
To Print, Email, or Text recipe click here.
With love, gratitude, and good vibes,
Wendy Irene
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