Quinoa Salad

Money’s a bit tight these days with the whole law school debt and European vacation situation, so I have been making a big effort to pack a lunch every day. However, I am so not a morning person which means lunches must be made the night before. Even better, the Sunday before and last the whole week. This salad is one such Sunday concoction. I have had the remains of a box of quinoa in the cupboard forever (left over from some cleanse I did – ugh) and I wanted to finally do something with it. I also had a bunch of veggies from the market in the fridge and fresh herbs in containers on the patio. Inspired by tabbouleh, I decided to mix up a big grain salad. It turned out really well and lasted the whole week in the fridge. Five lunches in one go!!


Quinoa Salad

Yield: 5 to 6 servings

1 cup dry quinoa
2 cups water
1/3 cup chopped fresh mint
1/4 cup chives
1 yellow pepper
1/2 cucumber
10 cherry tomatoes
4 green onions
1/4 cup lemon juice
1/4 cup olive oil
lots of pepper
sprinkle of chili flakes

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, about 15 minutes. When done, remove from heat and let cool for about 30 minutes.

While the quinoa is cooking, chop up all the vegetables and herbs  into small pieces.

In a large bowl, mix the quinoa, vegetables, herbs, lemon juice, olive oil, pepper and chili flakes together. Put in the fridge to completely cool.



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