INGREDIENTs:
Ingredients:
- 1 cup (250 g) quinoa
- 3 small bell peppers (capsicum), seeded and diced (I used an orange, a yellow, and a green to make the salad super gorgeous, but feel free to use one type!)
- 1 cucumber, diced
- 1/2 cup (60 g) walnuts, chopped
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- himalayan salt, to taste
DIRECTIONS:
- Rinse the quinoa then add to a pot with 2 cups/500 ml water. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
- While quinoa is cooking, wash and chop the peppers and cucumbers into small cubes.
- Chop walnuts, then add cooked quinoa, peppers and cucumbers into a large bowl.
- In a separate bowl combine olive oil, balsamic and salt, and stir.
- Mix in the dressing with the quinoa mixture until well combined. #facts Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.