I absolutely love non-green salads. Quinoa salad, cous cous salad, bean salad, pasta salad, you name it. This quinoa salad makes the perfect on-the-go lunch, it’s packed with protein and flavor and tastes great at room temperature, warm or, my favorite way, cold.
I love this salad as a main dish for lunch but it’s a great side dish to grilled vegetables or your favorite protein.
1 1/2 cup cooked Quinoa (I use Organic from Costco)
15 ounces garbanzos (chick-peas), drained and washed
1/2 cup chopped tomatoes
1/2 cup finely chopped cilantro
1/4 cup finely chopped green onion
1/4 cup dried cranberries
For the vinaigrette:
2 tablespoons 100% Pure Avocado Oil
2 tablespoons lemon or lime juice
1/2 tablespoon Apple Cider Vinegar (or Rice Vinegar)
S&P to taste
Start by cooking your quinoa according to package directions. Set aside and allow to cool. In a separate bowl add your tomatoes, cilantro and green onion. Mix together. Add the vinaigrette and mix. Add quinoa and mix (gently) once again and add dried cranberries. Taste and adjust spices/vinaigrette. I always find myself adding an extra splash of lemon because I’m obsessed but that’s up to you. Refrigerate or serve as is.
Here is the finished Instagram-worthy product.