Sunny Summer Quinoa Salad
Jackie’s Pick. Can be prepared the day before.
1 cup of cooked quinoa has 8 grams of protein.
1 ½ cups water
¾ cup quinoa
2 cups finely diced zucchini
1 cup finely diced red bell pepper (about 1 pepper)
1 cup finely diced yellow bell pepper (about 1 pepper)
1/3 cup roasted, unsalted sunflower seeds
1/3 cup dried currants
2 tbsp. minced fresh parsley
2 tbsp. minced fresh cilantro
1/3 cup fresh lemon juice (1-2 lemons)
¼ cup olive oil
1 tsp minced fresh garlic
½ tsp salt
Pinch each of cayenne pepper, ground cumin and ground turmeric
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff with a fork and allow to cool.
Place zucchini, red peppers, yellow peppers, sunflower seeds, currants, parsley and cilantro in a large bowl. Add the cooled quinoa. Wisk the lemon juice, oil, garlic, salt, cayenne, cumin and turmeric in a small bowl. Pour the dressing over the salad ingredients and gently toss until evenly distributed.