Quinoa Salad
This is a favorite, especially since it stores so well. I like to make a large batch and have it available for lunches throughout the week. You can also add a protein of your choice, like grilled chicken, sliced steak, or even baked salmon.
Ingredients
- ½ cup cooked quinoa
- 1 tbsp extra virgin olive oil
- Himalayan salt to taste
- Bragg liquid aminos to taste
- 1 tbsp fresh lemon juice
- ½ medium tomato diced
- ½ medium cucumber peeled and diced
- 2 tbsp kalamata olives pitted and chopped
- 2 tbsp fresh parsley finely chopped
- t tbsp fresh mint leaves finely chopped
Instructions
- Combine quinoa, olive oil, salt, liquid aminos, and lemon juice and mix well.
- Add tomato, cucumber, and olives and gently toss to blend.
- Fold in parsley and mint.
- Cover and let marinate in refrigerator for 2-3 hours before serving.