Warm Quinoa Salad
This Warm Quinoa Salad is packed with protein and fiber. It features sweet bell peppers, herbs, and bright lemon for a simple and nourishing side dish.
INGREDIENTS
- ½ cup quinoa - rinsed
- 1 cup water
- ½ cup spinach - roughly chopped, in small, bite-sized pieces
- ¼ cup bell pepper - (red, orange, or yellow) diced in small, bite-sized pieces
- ½ tablespoon fresh thyme
- ½ teaspoon dried parsley
- 2 tablespoons oil - extra virgin olive oil or avocado oil
- 2 tablespoons lemon juice - freshly squeezed*
- ¼ teaspoon salt - or season to taste preferences
- ⅛ teaspoon black pepper - or season to taste preferences
INSTRUCTIONS
- To a medium saucepan, add the rinsed quinoa and water. Bring it to a boil over medium-high heat, then reduce to a medium-low simmer. Cover pot and allow the quinoa to cook and absorb the water for about 15 minutes.
- In a serving bowl, add the chopped spinach and pour the hot cooked quinoa over it (to wilt the spinach). Continue to add the bell peppers, fresh thyme, dried parsley, oil, and freshly squeezed lemon juice.
- After a few minutes has passed, lightly toss everything together until combined and season with salt and black pepper. Serve immediately.
VIDEO
RECIPE NOTES
- If you don't have freshly squeezed lemon juice, swap it out for apple cider vinegar. It's our favorite, next best option.
- Use dried herbs in place of fresh. Remember, a 1/2 tablespoon of fresh herbs is equivalent to a 1/2 teaspoon of dried herbs.
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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