Cucumber Quinoa Salad

Before having little E, I would just snack all day long. I never really ate lunch. Now that I am trying to keep him on a routine and getting the right amount of servings and balance in the day, I am no longer snacking all day and actually eating lunch. Jared is benefiting from it too. We all are eating better. I have been trying a lot of these types of salads for lunch. They are great as they contain vegetables, grains and healthy fats. We complete lunch with some unsweetened applesauce or a fruit on the side.


INGREDIENTS:

I always use all organic ingredients

CUCUMBER QUINOA SALAD INGREDIENTS:

  • 2 English cucumber, diced

  • 2 cups chilled cooked quinoa 

  • 1 diced red onion

  • 1 4.5 can of sliced black olives

  • Lemon Italian vinaigrette (see below)

LEMON ITALIAN VINAIGRETTE INGREDIENTS:

  • 1/2 cup olive oil

  • 4 tablespoons apple cider vinegar or red wine vinegar

  • 1 large lemon squeezed

  • 1 teaspoon Italian seasoning

  • pinch of salt and black pepper (I like to use fresh ground)


DIRECTIONS:

TO MAKE THE CUCUMBER QUINOA SALAD:

  1. Cook quinoa according to package- 2 cups water for each cup of quinoa. Bring to boil, simmer for about 15 minutes (until water is absorbed and grain has opened)

  2. Let quinoa chill in the refrigerator.

  3. Toss all ingredients together until combined. Keep refrigerated.

TO MAKE THE LEMONY ITALIAN VINAIGRETTE:

  1. Whisk all ingredients together in a small bowl until combined.

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