Summer is the time for friends, fun, and… heat. I HATE the heat- there, I said it. There’s a reason I ice skated for ten years, and it’s not because the outfits were comfortable. That being said, as a food blogger, it is my job to deliver recipes that involve using the oven and whatnot. However, in the summer, even microwave meals feel like I’m in the sahara.
Enter this quinoa salad. Yes, you do have to cook the quinoa. However, once you do that, all you have to do is refrigerate the leftovers. No microwave. Talk about a win. Quinoa is one of my favorite grains to eat for many reasons- but mostly because it’s filling and isn’t crazy expensive. What is crazy expensive, though, is the pre-made salads that are exactly like this, except $10 except of practically free. I’ve already saved soooo much money in the two weeks I’ve been making this.
Another benefit to this recipe is the amount of leftovers it makes. It serves about 4-6, which means ten minute lunches!! Score!! Plus, it takes about twenty minutes to make side dishes for the week. Double score. Without further ado, let’s get on into the recipe.
Ingredients (Serves four-six):
1/2 of a zucchini, raw
1/2 red bell pepper
1 tsp olive oil
Cooked quinoa as directions advise. While it’s cooking, chopped your veggies up into tiny bits, and toss in a bowl with the tsp of oil. Once quinoa is done and cooled, transfer to a bowl and toss with the veggies. Once done, add to a meal and enjoy! It’s that simple. I love adding this to my hodgepodge bowls (as seen below) or with some tempeh and brussels sprouts. Perfect summer side.
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