Nutrient-Packed Crisp Quinoa Salad
One of my friends, Cherryl Mendis, is a chef and makes great recipes, so I asked her to send me a healthy salad that I could add to my routine. She sent me this delicious quinoa recipe.
1/2 pound tri-color quinoa
2 Persian cucumbers, diced
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/4 cup cilantro, finely chopped
1 tablespoon red onion, finely chopped (can omit or replace with sweet onion)
2 tablespoons apple cider vinegar
1/4 teaspoon cayenne (can substitute black pepper)
1/4 teaspoon kosher or sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon agave syrup
Cook quinoa as directed and set aside in a large bowl to cool for 5 to 10 minutes. Add remaining ingredients, mix gently, and serve at room-temperature or chill in the refrigerator and serve cold.
If you really want to spice up this sweet and tangy salad, add half of a finely chopped, de-seeded jalapeno. This salad holds up well for three days.
Our 2012 Weight Loss Diary writer, Yasmin, is a 33-year-old web content producer who is looking to get healthy and love her body! Follow along on her year-long weight loss journey!