This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!

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!

Recipe: Ginger, Quinoa, and Veggie Salad

Photo by Aylin Erman 

Serves 4

What You'll Need:

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

What To Do:

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!

Have you ever cooked with red quinoa? What's your favorite way to eat quinoa? Share with us in the comments below.