04/24/2025
Hello everyone!
With the weather being so nice I thought it would be a great time to share a fresh recipe!
This recipe focuses on the use of whole grains (quinoa), non-starchy veggies (cucumber, bell pepper, onion), and healthy fats (olive oil).
Quinoa veggie salad
Serving size: about 1/2-3/4 cup
Number of servings per recipe: 8 servings
Ingredients:
3 cups cooked quinoa (about 1 cup uncooked)
1/2 cup chopped cucumber
1/2 cup red bell pepper
3/4 cup diced red onion
1 cup chopped parsley
1/4 cup olive oil
1/4 cup lemon juice (plus some zest if feeling zesty)
1 tbsp red wine vinegar
2 cloves garlic
salt and pepper to taste
Directions:
For the salad
1. Cook quinoa according to package instructions
2. Chop cucumber and red onion into bite sized pieces
3. In a large bowl combine cooked quinoa (cooled), red bell pepper, cucumber, onion, and parsley into a large bowl
For the dressing:
1. In a mason jar combine olive oil, lemon juice, vinegar, garlic, salt, and pepper. You can either use a whisk for this or add the lip to your mason jar and shake it up.
To make
If meal prepping:
Take about 1/2-3/4 cup worth of the salad and add 2 tbsp of dressing to a single use container for 1 meal.
If making for large gathering:
Add salad and dressings to a large serving bowl and mix about 5-10 minutes before serving.
Recipe notes:
This can sit for about 4 days in the fridge. As the salad sit with the dressing the flavors should become more intense.
Some yummy add ins could include a low fat feta cheese, olives, fresh mint or basil, chickpeas, or avocado
Nutrition facts from putting this recipe into the Baritastic app:
Calories: 161
Protein: 4 grams
Carbohydrates: 19 grams (fiber: 3 grams)
Fat: 8 grams
Reminder: Our next support group is May 5th at 5:30pm. The presentation will be over added sugars so make sure to come with your questions!
