Quinoa salad is one of our favorites. It takes hardly any time to cook and it’s an easy way to get sources of protein and both raw and cooked veggies. This is a version that Mercy cooked up this week.
1 cup quinoa, soaked overnight 1 cup water 1 teaspoon onion powder ¼ teaspoon garlic powder ½ teaspoon salt
Directions: Bring quinoa and water to a boil with garlic powder, onion powder, and salt. Cover and decrease heat to simmer. Cook for about 15-20 minutes until tender and fluffy and all liquid is absorbed.
1 cup frozen green peas 2 large avocados, diced 2 cups of fresh spinach 1 small onion, minced 1 green onion, minced ½ red bell pepper, diced 2 tablespoons fresh lemon juice ¼ teaspoon of Real salt, to taste
Prepare onion, green onion, and red bell pepper and marinate with salt in lemon juice for 30 minutes.
Place 1 cup frozen green peas in saucepan, cover with water, cook until soft, approximately 10 minutes. Drain water and allow to cool well.
Fluff Quinoa well and add to mixing bowl, Add marinade and mix well, then add peas and and spinach and mix well. Add Avocados and carefully mix. Serve.
Serves approximately 6 Prep and cook time: 30 min