Last updated on June 24th, 2018 at 06:53 am
Aaaand all my life, I prayed for someone like you….And by you I think KC & Jojo meant this quinoa salad. I bet.
I have hated on quinoa for quite a while. I think it was its undeniable fame that got me so jealous.
But can you judge me – I remember at some point quinoa was everywhere and everyone was loving it. More than McD. It all made me want to roll my eyes, punch the screen, punch the author of the recipe in the nuts and run like the wind.
I thought to myself – “Quinoa, you greedy bastard, you’re not getting a cent from me”.
It took years, a tasty soup and a few spoons of this salad (yes, I ate this salad with a spoon) for me to get over my jealousy and finally surrender to this fluffy yet crunchy nutritious Peruvian seducer.
Feeling like the happiest sellout right now. Totally worth it.
Health and Beauty Benefits
This salad has HEALTH & BEAUTY written all over it.
- high in collagen-building Vitamin C
- rejuvenating Vitamin A
- sun-protective Vitamin E
- toxin-cleaning fiber
- muscle building protein
- contains more iron than Ironman
And it’so freakin’ delicious.
You might think that’s exaggerating – it’s understating the goodness of this quinoa avocado salad.
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Together these ingredients can fight evil around the globe. And your taste buds won’t have to suffer because this salad is light, delicious, satisfying, made in just about 10 minutes and once you make it – you’ll keep making it every single day because it also brings a dose of addiction along with health.
More Recipes Like This:
- Avocado Quinoa Summer Salad
- Quinoa, Avocado & Bean Lettuce Wraps
- 5-Minute Mediterranean Bowl
- Easy Vegan Sushi Bowl
This incredible vegan quinoa salad, is not just gluten-free and vegan, it's detoxifying, anti-inflammatory and antioxidant-rich. It's light, satisfying and perfect as lunch or dinner. It will make you want to eat more and more, that's why I am not sure with the serving size - it can be anywhere between 1-2-3 or 4.
- 1 cup cooked quinoa
- 1 pepper green or red
- ½ cup olives
- 1 spring onion
- ½ cup tomatoes-chopped
- 1 avocado
- ½ cup arugula
- ½ cup parsley
- 7-8 leaves basil
- 1tsp vinegar
- ½ lemon – juice
- 1 tbsp olive oil
- salt to taste
- If you don't have cooked quinoa - cook it to label instructions and let cool for 30-60 min.
- Chop all vegetables small (tomatoes, avocados, onions, peppers, olives, arugula, parsley, basil).
- So small they'd be almost invisible.
- Place cooled quinoa and chopped vegetables in a big mixing bowl.
- Add lemon juice, vinegar, olive oil and mix everything well together. Add salt to taste (a small pinch should be enough, since the olives are also salty).
- Store in an airtight BPA-free food container and for a healthy lunch - bring it to the office. It will be good if stored in the fridge for up to 24 hours - depending on how fresh your vegetables are.
gluten-free, vegan, dairy-free
Nutrition per serving (4 servings)
Total Fat 17.9g (27%) | Saturated Fat 3.1g (16%) | Trans Fat 0g | Cholesterol 0g
Sodium 201mg (8%) | Potassium 619mg (18%) |
Total Carbohydrates 36.8g (12%) | Dietary Fiber 8.2g (33%) | Sugars 2.3g
Vitamin A 41% | Vitamin C 95% | Calcium 6% | Iron 20%