Healthy, meatless salad, packed with plant protein and variety of veggies. Most of the ingredients can be substituted with what’s available in your fridge, and what veggies your family loves. It makes a delicious main or a side dish, and a wonderful leftover lunch too. Recipe and grocery shopping list under the photo.
Ingredients / grocery shopping list:
🥗1/2 cup uncooked quinoa (will expand a lot when cooked)
🥗1 can rinsed garbanzo beans
🥗1 cup chopped cucumber
🥗1 cup grated carrots
🥗1 cup chopped tomato (skip tomatoes if you’re planning to have leftovers)
🥗1/2 chopped red pepper
🥗1/2 cup chopped red onion
🥗1/2 cup chopped cilantro
🥗Some added ingredients or substitution ideas: broccoli, feta cheese, beans, olives, avocado, edamame….
Dressing: olive oil, lemon juice, apple cider vinegar, dry oregano, black ground pepper, salt
Method: Cook quinoa based on the packaging directions and let it cool while you chop all the other ingredients. Place everything in one salad bowl, add dressing and toss well. Voila!