By I love quinoa. It’s very versatile. I have replaced my rice with quinoa more than a year ago and never looked back. I also make a variety of salads with it all year around. Here is an entree salad I made yesterday.
What’s in the bowl?
Cooked organic quinoa
Organic arugula
Dried cranberries
Organic apple
Organic Persian cucumber
Mini heirloom tomatoes
Jalapeño (seed removed)
Cilantro
Dry roasted unsalted almonds
Organic orange bell peppers
Hard boiled organic egg
Black beans (out of can, rinsed)
Olive oil
Orange muscat champagne vinegar
Organic garlic (1 clove)
Salt & pepper to season
Only one ingredient needs to be cooked and you decide how much each ingredient you want to add to the salad based on your taste. Chop all ingredients about the same size and toss them in the dressing. Due to my onion allergy, I skip it but a little bit of red onion would be good in this salad.
Only thing this bowl is missing is avocado. Add a half of avocado when serving. I think it tastes better next day after all the ingredients had a chance to get to know each other. Enjoy!
Hiking Girl with Dog 
Looks incredible-and so in season!!
Thanks! More to come. 😀
Looks so yummy! I will try it out. 😋 thank you for sharing.
Hope you like it!
You’re right, this is quite literally summer in a bowl! haha. and orange champagne vinegar sounds amazing!
It’s delicious! Doesn’t it shout out “SUMMER!” 🙂
If salad could speak… 😀
I’ve never tried preparing Quinoa myself, it seems a bit tricky, but I love eating it !
Ohhh yum. Yum, yum. yum.
This looks delicious and I am looking forward to following your blog. If you would like to follow my adventures with my dog, feel free: https://trainingfirstmarathon.wordpress.com/
Your blog looks great. Looking forward to read about your adventures with your dog. 🙂 Thank you for stopping by!
Yum!