This is a super filling refreshing salad that goes well with so many things. I made a big batch of this on Sunday and we pretty much had it for lunch and dinner for the next 3-4 days. Mixing in and out different protein options, from boiled egg, through to slow cooked beef. Went amazing with all of them and it lasted really well.
INGREDIENTS1 cup quinoa 2 cups water ½ cup chopped spring onion 8-10 chopped cherry tomatoes 1/4 red onion finely diced 1 red capsicum finely diced 1 cup celery finely diced ( use leaves as well) 1 cup finely chopped fresh mint ½ cup finely chopped fresh parsley Dressing ingredients 1/4 cup lemon/lime juice 1/4 cup extra virgin olive oil
You see the key is to make more than you need, so you always have good options for quick and easy lunches. The best and easiest lunch is always left over dinner, so once you master the habit of simply making more, you will then always have lunch options or an easy dinner ready to go the next night.
Add the quinoa and water to a pot and simmer for about 15 minutes or until all the water has been absorbed and the quinoa is cooked. Allow it to cool.
Finely dice the vegetables and herbs into small size pieces.
Once quinoa is cooled, add everything to a bowl and mix to combine.
Store in an airtight container in the fridge.