Simple Veggie Quinoa Salad
Protein packed quinoa? Check. Fiber filled veggies? Check. Delicious meal or snack that’s easy to make? Check and Check!
Course
Lunch
,
Sides
Cuisine
American
Cooking Method
Griddle
Food-Allergy
Dairy Free
,
Egg Free
,
Gluten Free
,
Nut & Tree Nut Free
,
Soy Free
Special Diet
Low Sugar
,
Vegan
,
Vegetarian
Food category
Rice & Grains
Recipe Program
HLC Created Recipes
Ingredients
2
cups
Quinoa, Cooked
warm
1
bunch
fresh basil
1/3 cup finely diced
1/2
cup
Spinach
shredded
1
small
Apple
diced
1/2
cup
Cherry Tomatoes
cut in half
2
tbsp
Coconut Oil
1/2
White Onion
diced
2
bulbs
Garlic
diced
1-2
tsp
Salt
to taste
1
tsp
Pepper
Instructions
In a large skillet, saute onions in 1 tablespoon of coconut oil (2-3 minutes) until translucent. Add garlic and cook an additional 30-45 seconds.
Remove from heat and add the remaining coconut oil (1 tablespoon) to skillet so it can melt.
Sprinkle with salt and pepper – just to season.
Add cooked quinoa, spinach, basil, apple, tomatoes to skillet and season with additional salt and pepper to taste.
Mix well to combine all ingredients and seasoning.
Serve warm or cold.