Red quinoa is just as good as its beige counterpart, but a bit more fun in color! I like to mix it with fresh vegetables and a simple vinaigrette. This recipe makes for a perfect lunch or side dish because it is packed with crunchy raw vegetables and is packed with protein and fiber to keep you full. Quinoa has about 9 grams of protein per cup and is considered a "complete" protein, because it contains all the essential amino acids. Quinoa will also give you a dose of iron, folate and calcium. The best thing about this recipe is that it is wide open for change — replace the vegetables with your personal favorites. Enjoy!

Serves 4

10 Ingredients

  • 1 cup red quinoa
  • 2 1/2 cups water
  • 2 scallions
  • 1 small red onion
  • 1-inch nob ginger, peeled
  • 1 large cucumber
  • 1 avocado
  • 1 lemon, squeezed
  • 1/4 cup olive oil
  • Salt and pepper to taste

Nutrition Facts

  • Calories 1531
  • Protein 32 g
  • Carbs 153 g
  • Fiber 31 g
  • Sugars 11 g
  • Sodium 553 mg
  • Fat 95 g
  • Saturated 13 g
POWERED BY Edamam

Directions

  1. Bring the quinoa and water to a boil and then reduce heat to a simmer for about 10 minutes, or until the quinoa is cooked and the water is gone.
  2. While the quinoa cooks, dice the scallions, red onion, red bell pepper, ginger, avocado, and cucumber into small, uniformly-sized pieces.
  3. In a small bowl, whisk together the olive oil, lemon, and salt and pepper. Set aside.
  4. When the quinoa is finished, transfer to a large bowl.
  5. Fold the veggies, avocado, and vinaigrette into the quinoa while its still warm. The warmth will help release flavors from the veggies and create an amazing aroma.
  6. Serve and enjoy!