Quinoa and vegetable salad
Quinoa and vegetable salad is a healthy and delicious dish that is easy to prepare and can be served as a main course or as a side dish and fits in Zone Diet principles as well. The salad is typically made by combining cooked quinoa with a variety of fresh vegetables, such as bell peppers, cucumber, cherry tomatoes, and avocado. Quinoa is a nutrient-rich grain that is high in protein, fiber, and a range of vitamins and minerals. It has a slightly nutty flavor and a fluffy texture that makes it a great base for salads.
Equipment
- 1 Sauce pan
- 1 Large Bowl
- 1 Small Bowl
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 English cucumber diced
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Instructions
- Rinse the quinoa in a fine-mesh strainer and place it in a medium-sized saucepan. Add 2 cups of water and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
- Remove the quinoa from the heat and let it cool to room temperature.
- In a large mixing bowl, combine the cooled quinoa, diced bell peppers, cucumber, cherry tomatoes, avocado, parsley, and mint.
- In a separate small bowl, whisk together the olive oil and lemon juice. Season with salt and black pepper, to taste.
- Pour the dressing over the salad and toss to combine.
- Divide the salad into 4 equal portions and enjoy!
Notes
This recipe makes 4 servings, with each serving containing approximately 3 blocks of protein, 3 blocks of carbohydrates, and 3 blocks of fat, making it a balanced meal that is suitable for the Zone Diet.