Name: Make-Ahead Quinoa Party Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek-Inspired
Ingredients: 1 cup dry quinoa; 1 (14.5 ounce) can chicken or veggie broth; 1-2 cucumbers, diced; 1 red bell pepper, diced; 1/2 red onion, diced; 1/4 cup avocado oil (olive oil works too); 1 tablespoon apple cider vinegar; 2 tablespoons lemon juice (or half of a lemon’s worth); salt/pepper to taste

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Recipe

5 from 1 reviews

Make-Ahead Quinoa Party Salad

Yield: 6 servings 1x

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes

Easy recipe for a light salad with cucumbers, peppers, onions, and a simple lemon-y dressing. YUM.

Scale:

Ingredients

1 cup dry quinoa
1 (14.5 ounce) can chicken or veggie broth
1–2 cucumbers, diced
1 red bell pepper, diced
1/2 red onion, diced
1/4 cup avocado oil (olive oil works too)
1 tablespoon apple cider vinegar
2 tablespoons lemon juice (or half of a lemon’s worth)
salt/pepper to taste

Instructions

Cook quinoa per box directions, or using your rice cooker. To cook quinoa in the rice cooker, wipe the inside of the rice cooker bowl with coconut oil to reduce sticking. Add 1 cup dry quinoa with 1 can of chicken broth. Close and cook on white rice setting.
While the quinoa is cooking, dice cucumbers, red onion, and bell pepper.
Let the quinoa cool for a few minutes when it is done, then place it in a large bowl. Add diced vegetables, avocado oil, apple cider vinegar, lemon juice, salt and pepper. Mix well.
Store in air tight container in the refrigerator. Salad is best when eaten at least 12 hours after it is made.