Last updated on October 25th, 2020 at 08:06 am
Aaaand all my life, I prayed for someone like you….And by you I think KC & Jojo meant this vegan 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’s so freakin’ delicious. This salad fights free radicals and inflammation like Superman fights Batman, supports the liver at detoxification, sparks the brilliance of your mind and makes your skin look like silk. You might think that’s exaggerating – it’s understating the goodness of this quinoa avocado salad.
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.
- What to eat for beautiful skin, hair and nails
- How to eat to reduce inflammation in the body
- 9 unbelievable things that will happen when you eat more vegetables
- 1 cup cooked quinoa
- 1 pepper, green or red
- ½ cup olives, pitted
- 1 spring onion, chopped
- ½ cup tomatoes, chopped
- 1 avocado
- ½ cup arugula
- ½ cup parsley, chopped
- 7-8 leaves basil
- 1 tsp vinegar
- ½ lemon, juice of
- 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 food container 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.
Amount Per Serving: Calories: 195Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 283mgCarbohydrates: 17gFiber: 6gSugar: 1gProtein: 4g
More Recipes Like This:
- Avocado Quinoa Summer Salad
- Quinoa, Avocado & Bean Lettuce Wraps
- 5-Minute Mediterranean Bowl
- Easy Vegan Sushi Bowl