QUINOA SALAD

quinoa salad

MAKES 10 SERVINGS

  • 1 cup quinoa
  • 1 red onion, thinly sliced
  • 1 tablespoon refined coconut oil
  • 1½ – 2 teaspoons cumin
  • 2 cups water
  • 1 15-ounce can black beans, drained
  • 2 cups cherry tomatoes, halved
  • ¼ cup fresh basil, chopped
  • 2 tablespoons pine nuts
  • 2 avocados, diced
  • 1 red bell pepper, finely chopped
  • 2 bunch scallion finely chopped
  • 2 celery stalks, finely chopped
  • 1/3 cup cilantro, finely chopped
  • 4 tablespoons fresh lime juice
  • 3 tablespoons flax seed oil or extra
  • virgin olive oil
  • Sea salt to taste

 

  1. Bring the quinoa and water to boil, then reduce to a simmer and cook until the water is absorbed, approximately 10 minutes. When quinoa is finished strain and rinse well under cold water.
  2. Meanwhile, in a medium skillet heat coconut oil over medium heat and sauté red onions until transparent.
  3. In a large mixing bowl, mix all ingredients together. Toss well.

 

Nutrition Per Serving

188 Calories, 25g Carbohydrates, 1g Saturated Fat, 90mg Sodium, 6g Protein, 7g Fat, 0mg Cholesterol, 7g Fiber

 

 

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