BONAPPETITLIFE BRINGS YOU YOU…
SUMMER QUINOA SALAD
This sweet and spunky twist on a quinoa salad is perfect to pre-make for your week, pack in a lunch, or serve to impress guests at a summer BBQ.
I am celebrating day 14 of my 31-day VEGAN CLEANSE! I wanted to create a fun, summer-inspired, versatile quinoa recipe for all my vegans out there.
There is no better way to appreciate the juicy, fresh fruits the summer harvest has to offer. This recipe is FODMAP friendly, vegan, paleo and gluten-free, of course!
Enjoy this quinoa salad up to 7-10 days with refrigeration, depending how fresh the strawberries are. The veggies keep well longer than the fruit, so if you are storing it for the week, I would recommend keeping the fruit, dressing, and nuts on the side. It tastes much better when you add the ingredients that might get “soggy” later on!
ALL YOU NEED (makes 2 dozen)
- 1 c white quinoa
- 1 c vegetable broth
- 1 c water
- 3/4-1 c cooked lentils (for FODMAPPERS who can handle it)
- 3/4 c diced jicama
- 1/2 c sunflower seeds
- 3/4 c diced bell pepper
- 3/4 c chopped strawberries
- 1/4 c halved grapes
- 1 c microgreens
- 3/4 c chopped pineapple
- 1 pinch sea salt
- 1/4 c olive oil
- 1/4 c fresh lemon juice (about 2 lemons)
- 10 fresh mint leaves
SIMPLE STEPS:
- Rinse white quinoa, bring to a boil in a pot with pure water and vegetable broth.
- Add a dash of salt, stir, and let simmer covered for 10-15 minutes.
- Remove from heat and let cool on the stove.
- Toss in remaining ingredients.
- Mash mint leaves with olive oil and lemon juice, whisk, and stir in with salad.
Serve and enjoy!
Good food, good mood, good LIFE!
BONAPPETITLIFE
Contact me with any questions or suggestions: bonappetitlife@gmail.com
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