BONAPPETITLIFE BRINGS YOU YOU…
GREEN GODDESS QUINOA SALAD
I love this simple, vegan quinoa recipe! I will be making this one for years to come. It has a little kick from the pepper, crunch from the pumpkin seeds, and savory flavor in the avocado.
Today is day 18 of my 31-day VEGAN CLEANSE! I am starting to see how easy it is to be so healthy and plant-based, and this recipe is no exception.
Enjoy this quinoa salad up to 7-10 days with refrigeration, depending how fresh the veggies are. The veggies keep well longer than the avocado, 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 rainbow quinoa blend (red, white, and brown)
- 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 pumpkin seeds
- 3/4 c diced red bell pepper
- 1 avocado, diced
- 1/2 c steamed broccoli
- 1 c microgreens
- Salt and pepper to taste
- 1/8 c olive oil
- 1/8 c fresh lime juice (about 2 limes)
- Optional: cayenne pepper to taste
SIMPLE STEPS:
- Rinse 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, 15 minutes
- Toss in remaining ingredients in a large mixing bowl
- Whisk olive oil and lime juice 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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