Carbs are a big part of the food story in our household; we go through rice like it’s going out of style. I mean, my boyfriend eats mounds of it with almost every meal!
And um, confession time, we even feed it to the dogs when we accidentally run out of their food!
The other day Matthew said “I’m sick of rice. What’s that other stuff you used to make?”
“The quinoa?” I asked, and he confirmed.
It has been so long since I cooked up some quinoa. Remember when quinoa became such a popular super food? It was such a fad for a time! Just another trend that has come and gone in cooking.
I still love it though. Easy to cook, so versatile, and contains a complete protein!
This quinoa salad is a dish I always used to fall back on in my early days of food prep. It’s awesome because it’s almost better after it sits for a day or two!
- 4 cups cooked quinoa (cooled)
- 1 pepper, diced
- 1/2 purple onion, diced
- 1 small can of corn
- 1 can of chickpeas
- Bunch of cilantro
- 1 lemon
- 1 avocado
- 1/2 tsp cumin
- 1/2 tsp coriander
- Himalayan salt and pepper (to taste)
Add quinoa, pepper, onion, corn, and chickpeas together in a bowl. Finely chop cilantro and add with cumin, coriander, salt, and pepper. Squeeze each half of the lemon over the salad. Top with avocado when you are ready to enjoy it!
Before I was allergic to dairy I used to add in feta cheese! So if it fits your eating habits I highly recommend it, although it is just as good without!
Try out this salad and let me know how you like it!