Recipe: Clean Eating Quinoa Salad

Ingredients

• 2 cups quinoa, dry
• 4 cups water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• ¼ cup fresh basil, minced
• 1 shallot, minced
• 2 cups kale, coarsely chopped small
• 2 tablespoons raw unsalted sunflower seeds
• ½ teaspoon salt
• black pepper, to taste
• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil

Instructions

1. Heat a medium saucepan over high heat. Add 2 cups of water and the quinoa. Bring to a boil, then reduce the heat to low. Cover and cook for 13-15 minutes until quinoa is cooked.
2. Remove quinoa from heat and let stand for 5 minutes; uncover and fluff with a fork and set aside in refrigerator to cool.
3. In a medium mixing bowl, stir together the cooled quinoa, red and yellow bell peppers, shallot, kale, sunflower seeds, salt and black pepper.
4. In a small mixing bowl, whisk together the red wine vinegar and olive oil. Pour the dressing over the quinoa mixture and stir together to combine.

Nutrition Information