This fresh and hearty quinoa salad is a good one to make if you still have fresh mint and basil growing in your outdoor pots or garden. Of course I still buy them from the store come Fall and Winter, but it’s always nice when they are free. You can also substitute for any fresh herbs you may have on hand. I’m all about using what you have.
While this quinoa salad tastes great as written, it’s one that is super flexible with adding or substituting different fresh ingredients. This also makes a great batch lunch meal idea. Just double the recipe if you need more servings.
Quinoa Salad
2-3 servings. Keeps really well for 3 days in the fridge.
Ingredients
2 cups prepared quinoa
1 large cucumber, diced
1 cup chickpeas
1 large handful spinach, roughly chop if desired
1/2 cup grape tomatoes, halved
2 TBSP sundried tomatoes, chopped up
2 TBSP capers, I rinse jarred capers
5 fresh basil leaves, cut into thinner ribbons
10 fresh mint leaves, cut into thinner ribbons
1 large lemon, juiced
sea salt to taste
optional, diced avocado to top each serving
optional, if you want a sweet bite here and there, you can chop up a few Medjool dates
Method
Add everything except the avocado to a large mixing bowl and mix well. Optionally serve with diced avocado on each serving. ENJOY! Easily keeps for 3 days in fridge.
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