I am so excited to share this recipe with you guys! It is one of my absolute favourite quinoa salads. It’s really nutritious and it tastes Ahhh-mazing! I paired quinoa, our awesome superfood, with fresh vegetables to increase the vitamin intake.
If you struggle with cooking quinoa and can’t seem to achieve the perfect fluffy texture, check out my quick video where I show you the easiest way of preparing quinoa.
This healthy salad is pretty filling. So as a snack, I am only bringing a simple apple compote with me. Of course, you can just bring a fresh apple if you don’t want to spend the time preparing the compote. But I think it’s an ideal treat for those chilly fall and winter days.
Sometimes, I also add pears to the compote. Give it a try! It’s soooo tasty!
I love both of these dishes because they are easy and quick to make. The best part is both the salad and the compote will stay fresh in the refrigerator for up to 1 week. Just remember to keep the salad dressing and the cheese separately like I explained in the video.
You can quickly prepare the salad and compote on the weekend and then take them for lunch to work or school with you throughout the week.
MAIN: Quinoa Salad with Fresh Vegetables
SIDE: Warm Apple Compote
DRINK: Lemon Water
- 1 cup cooked quinoa
- 1 zucchini, diced
- 8-10 cherry tomatoes, cut in half
- ¼ red onion, diced
- ¼ cup frozen green peas, thawed
- ½ yellow bell pepper, diced
- ½ red bell pepper, diced
- ½ cup bocconcini cheese (optional)
- 1½ tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ tbsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, minced
- salt & pepper for seasoning
- juice of 1 lemon
- 2 apples
- ¼ tsp cinnamon
- 3 tbsp honey
- Dice zucchinis, cherry tomatoes, red onion, red and yellow pepper and thaw green peas under cold running water.
- Combine all the vegetables in a large bowl.
- Whisk together balsamic vinegar, olive oil, mustard, oregano, salt and pepper in a small bowl.
- Pour the dressing over the vegetables and mix.
- Add cooked quinoa and bocconcini cheese and mix until everything is well combined.
- Serve immediately or store in the refrigerator for up to 3 days.
- Cut the lemon in half and juice it.
- Peel apples and cut into wedges (don't forget to remove the core). Place the apple wedges in a small pan and add just enough water to cover the apples.
- Add lemon juice, cinnamon and honey to the apples.
- Bring to a boil. Lower the heat and simmer for 20 minutes.
- Turn off the heat and let the apples cool in the liquid.
- Place in an airtight container and store in the refrigerator for up to 1 week.
- Serve warm or cold.
Have a Fabulous Lunch!