California Quinoa Salad

This California Quinoa Salad is a vibrant and nutritious dish, bursting with fresh vegetables and wholesome ingredients. Perfect for a light lunch or a side dish, it embodies the flavors of the West Coast while being entirely vegan.

Ingredients

• Quinoa - 1 cup (170g)
• Water - 2 cups (480ml)
• Cherry tomatoes - 1 cup (150g), halved
• Cucumber - 1 medium (200g), diced
• Red bell pepper - 1 medium (150g), diced
• Avocado - 1 medium (150g), diced
• Fresh cilantro - 1/4 cup (15g), chopped
• Lime juice - 2 tablespoons (30ml)
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Garlic powder - 1/2 teaspoon (1.5g)
• Ground cumin - 1/2 teaspoon (1.5g)

Steps

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork and let it cool.
5. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, diced avocado, and chopped cilantro.
6. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic powder, and ground cumin.
7. Add the cooled quinoa to the large bowl with the vegetables, then pour the dressing over the salad.
8. Toss everything gently until well combined. Serve chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from quinoa, promoting satiety.
• Packed with vitamins and antioxidants from fresh vegetables.

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