Cook Time 30 minutes
Active Time 15-20 minutes
Serves 4-6 people
Ingredients
1 cup quinoa
1 cup parsley
1 cup black and green olives
1 cup red onions
1 cup grape tomatoes
1 cucumber
1 avocado (optional)
3 limes
5 ounces of super greens
(mix of arugula, baby greens, tatsoi, spinach, and red / green swiss chard)
1 can of chickpeas
1-2 TBSP salt
Directions:
Prep
Cook 1 cup quinoa in 2 cups of water. Cook the quinoa until all the water is absorbed. Set aside.
Finely chop parsley. Set aside
Dice grape tomatoes into fourths. Set aside.
Cube cucumber into fourths longways and then widthwise. Set aside.
Dice red onion into small pieces Set aside.
Chop olives into fourths. Set aside.
Drain and rise 1 can of chickpeas. Set aside.
Juice 3 limes. Set aside.
Assemble
In a large bowl, combine all the ingredients together and mix thoroughly. Options to add more lime juice and salt to reach desirable taste.
Serve and enjoy. Options to serve with a sliced avocado on the side.
Note from the author: Recently I have been experimenting with different styles of salads that leave our bodies feeling full and light at the same time. This salad is an excellent combination of elements that provide the palette with a burst of flavor without being too complicated. I highly recommend this salad for anyone looking for a healthy alternative this holiday season.
In gratitude, Dot
LLVG
Comments