SUMMER QUINOA SALAD
Easy homemade SUMMER QUINOA SALAD made with simple, whole food ingredients and packed with 8 grams of protein, 49 grams of carbs and 4 grams of fat. This makes such a great lunch or side. Gluten-free and dairy-free.
Ingredients
- 1 cup quinoa, uncooked
- ½ cup cranberries, dried
- 1 tsp. cumin, ground
- 1 tsp. coriander, ground
- 2 cups chicken stock
- 1 cup chickpeas, drained
- 1 cup corn, drained
- 1 peach, diced
- ½ cucumber, diced and deseeded
- 1 small purple onion, diced
- 6 handfuls arugula
- ½ cup parsley, chopped
- ½ cup mint leaves, chopped
- 1 lemon, juiced
- 1 tbsp. honey
- 1 tbsp. extra virgin olive oil
Instructions
- Place quinoa, cranberries, cumin, and coriander in a medium saucepan, season with salt, pepper and cook in chicken broth.
- Bring to a boil. Reduce to simmer and cover. Cook until all the broth is absorbed, about 15 minutes, When it is done, you will see the grain will appear popped.
- Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste.
Notes
Nutrition per serving:
- 265 kcal
- 4g Fats
- 49g Carbs
- 8g Protein