Warm Quinoa Salad

This is a deeply nourishing salad that bursts with flavor and textures. Quinoa is high in protein and will keep you feeling full and satisfied. This specific recipe is my personal gold standard for quinoa salad, however, quinoa is very adaptable, so feel free to have some fun and experiment and add some ingredients of your own!

Yields 4 portions – Prep time 20 minutes

• 1 cup quinoa
• 2 cups water
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar (I’m a ACV junkie and use 1/2 cup, try if you dare!)
• 2 garlic cloves, finely minced
• 1 yellow pepper, diced
• 3 roma tomatoes, diced
• 1/2 large cucumber, diced
• 1 cup ready to eat chickpeas
• 1 cup sliced button mushrooms
• Handful fresh cilantro, chopped
• Handful fresh parsley, chopped
• Handful fresh dill, chopped
• Himalayan rock salt or sea salt and pepper to taste

Add the quinoa and water to a large pan, bring to a boil, then simmer for 15 minutes or until the water has been fully absorbed.

Pour olive oil and apple cider vinegar into a large bowl and whisk together. Add the minced garlic and chopped cilantro, parsley and dill, mix and allow to marinate for 5 minutes.

Add the diced pepper, tomatoes, mushrooms, chickpeas and cucumber to the dressing in the bowl.

When the quinoa is ready, remove the pan from the heat, fluff the quinoa and add it to the other ingredients in the bowl.

Season with Himalayan rock salt and pepper to taste.

This salad is delicious warm but also makes a perfect on the go meal in a jar.

In Joy, Ariane