Quinoa Veggie Salad
This salad is perfect anytime of the year and is loved by many! It is fairly simple to make with everyday ingredients. A combination of plant proteins & carbohydrates from the quinoa, black beans, and veggies that is sure to satisfy and provide lasting energy!
This recipe makes a fairly large salad ~ do share 🙂
- 2 cups of uncooked quinoa (pronounced keen-wah)
- 2 cups of cooked black beans (rinse well if canned)
- 2 cups of frozen corn (preferably organic)
- 1 large cucumber, peeled and chop small
- 1 large red bell pepper, remove seeds/chop small
- 8 oz crumbled feta cheese (more if you like)
- 2 small shallots, chopped
2 lemons ~ freshly squeezed
1/3 cup of extra virgin olive oil
Sea salt & black pepper to taste
*Quinoa cooking tip: rinse quinoa well before cooking, boil 4 cups of salted water (for 2 cups of uncooked quinoa), add quinoa to boiling water and cook with the lid on for 12 minutes. Once cooked, remove lid and allow the quinoa to cook. After is cools completely, fluff with fork. Combine all ingredients and enjoy!!
**Pairs well topped with avocado or scooped up with a tortilla chip!
Registered Dietitian-Nutritionist & Certified Health Coach
Lisa was born and raised in South Philadelphia, graduated from Drexel University, completed her dietetic internship through the University of Delaware, and received her Health Coach training from the Institute for Integrative Nutrition.
Working with Lisa, you will develop a deeper understanding of the food and lifestyle choices that work best for you and make lasting changes that will improve your ENERGY, BALANCE, & HEALTH