Fresh Quinoa Salad

Just finished batch-cooking for the week, and this fresh quinoa salad is one of my creations for the menu. It’s fresh, super easy to make (especially if you cook your quinoa in a pressure cooker), and it tastes so flavorful!

If you are a bit turned off by green salads then this is your recipe! It is super packed with protein, and it will be your perfect work lunch! Take it along with you in container whether you’re going to work or to spend the day running errands, this will be your savior when hunger strikes. You know, around noon when your stomach starts to rumble? Those are the moments when we are most likely to turn to faster more unhealthy options and stretch our budget along the way.  So that’s why being prepared will make a world of difference.

An amazing would be to add s0ome sliced avocado at the last minute! The best way to add some healthy fats and delicious creaminess. Deal! Take the whole avocado with you (unpeeled) and slice it in your car or at your office kitchen. Ready to go! Another delicious add on would be to drizzle some sriracha on top to give it a kick.

Why not make this quinoa salad two or three of your weekly lunches away from home? If something is yummy and healthy no harm in repeating it, right? So find a couple of simple and budget-friendly recipes and make them on repeat. No need to mention how practical this salad is for school lunches. Super kid-friendly! Pack this salad in their lunch box along with some nuts as a snack and some fruit for extra energy. Your kids will love it, and they will have the brain enhancing nutrients they need.

Are you excited to add another quick and plant-powered recipe to your collection? Give this quinoa salad a try, and you will love it! Most likely your co-workers will ask you for the recipe, and it will create a plant-based ripple effect. Pretty cool, isn’t it? Go and spread a healthy message by setting an example! Your thriving self could be one of the best vegan advertisements out there!

Ingredients

• 2 cups cooked quinoa
• 1 (15-ounce) can of black beans, drained
• 1 (15-ounce) can of garbanzo beans, drained
• 1/2 cup finely diced red onion
• 1/2 cup finely diced red bell pepper
• 1 cup halved cherry or grape tomatoes
• 1/4 cup minced cilantro
• Salt, to taste (about 1 to 2 teaspoons)
• Juice of a lime (optional)

Method