The Balanced Beat Salad
A vibrant salad packed with fresh ingredients that nourish your body and energize your day, perfect for meal prep.
Ingredients
Grains and Base
- 2 cups quinoa, rinsed and drained Quinoa can be found in most grocery stores, often in the grains aisle.
- 4 cups vegetable broth Or water.
Fresh Vegetables
- 1 each bell pepper, diced
- 1 each cucumber, diced Pat dry before mixing to avoid watery salad.
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas Canned is fine, just rinse.
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- Juice of 2 each lemons
- to taste salt and pepper
Optional Garnishes
- feta cheese or avocado for garnish Use if desired.
Instructions
Cooking Quinoa
- In a medium-sized pot, combine quinoa and vegetable broth. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and let simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Preparing Vegetables
- While the quinoa cooks, prepare your veggies. Dice the bell pepper and cucumber, and cut the cherry tomatoes in half.
Mixing Salad
- Once the quinoa is done, remove it from heat and let it cool for a few minutes. Fluff with a fork.
- In a large mixing bowl, combine the cooled quinoa, diced bell pepper, cucumber, cherry tomatoes, chickpeas, and parsley.
Dressing the Salad
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Let the salad rest for around 5 minutes to let the flavors meld.
- Optionally, top with feta cheese or avocado just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. If freezing, portion into freezer-safe bags and consume within two months. Check for spoilage before consumption.