Why I like this…
I like color, texture, and variety in my food. I also like to make dishes ahead that I can grab for a quick lunch without too much fuss. This colorful quinoa salad hits the mark on all fronts!
Why it matters…
Variety matters. Color matters. Studies have found that eating 30 diverse plant foods led to a healthier, more diverse gut microbiome. Gut microbiota play a key role in not only “gut health” but also impact health overall. We are just on the forefront of understanding how the microbiome impacts health but one thing is clear, the healthier the individual is the more diverse their microbiota are and those with disease states tend to have a less diverse composition. As a society, we have seen microbiota diversity decline over the last 50 years, reflective of the changes in our dietary choices. While diet is not everything, it is a strong contributor to a diverse microbiome. Eating plant based dishes filled with color and different plant foods, like this one, will help.
Colorful Quinoa Salad
8
servings25
minutes20
minutes195
kcalIngredients
1.5 Cup 1.5 Baby cucumber, diced
1 Cup 1 Baby tomatoes, halved
1 Whole 1 Orange bell pepper, diced
1/4 Cup 1/4 Shallot, diced
1/2 Cup 1/2 Garbanzo beans
1/2 Cup 1/2 White beans
3/4 Cup 3/4 Parsley- chopped (curly or flat-leaf)
2 Cloves 2 Garlic, diced
1/4 Cup 1/4 Extra Virgin Olive Oil
1 Tbsp 1 Red wine vinegar
1 Tbsp 1 Lemon juice
1 Tbsp 1 Lemon zest
1/2 Tsp 1/2 Salt
1/4 Tsp 1/4 Black pepper
1 Cup 1 Quinoa, Dry
2 Cups 2 Water
Directions
- Rinse quinoa under cool water using a fine mesh strainer for about 1-2 minutes. Pour two cups of water into a saucepan and add rinsed quinoa.
- Bring the quinoa mixture to a boil. Once there, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let simmer for about 15 minutes. Remove from the heat and let rest for about five minutes after. Letting it rest will allow the quinoa to finish cooking and will result in fluffier quinoa.
- While the quinoa is cooking, combine the cucumber, tomatoes, bell pepper, shallot, garbanzo beans, white beans, and parsley.
- In another smaller bowl, combine the olive oil, lemon juice, lemon zest, red wine vinegar, salt, pepper, and garlic.
- Once the quinoa is cooled, add the vegetables and the dressing mixture and combine well.
- Chill in the refrigerator for 15-30 minutes. This will allow time for the flavors to blend and for the quinoa to chill before serving.