Looking for a protein and fiber-packed salad? Try this vegetarian quinoa salad with any veggies or legumes on hand! This recipe is also a great way to practice your veggie chopping skills!

Serving Size: 1.5 cups

Yield: 4 servings

Ingredients:

• 1 cup uncooked quinoa
• 1 3/4 cup water
• 15-ounce can of any bean or legume, rinsed and drained
• 1 cucumber, seeded, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional additions: feta cheese, goat cheese, toasted pine nuts, walnuts, pecans, or almonds

Directions:

1. 1. Place the uncooked quinoa in a mesh strainer. Rinse under cold running water, stirring the quinoa intermittently to evenly wash the grains for 30-60 seconds. Drain and place into a medium pot.
   2. Cover quinoa with 1 ¾ cups of water and bring to a boil over medium- high heat.
   3. Once boiling, reduce the heat to low , cover with a well fitting lid, and let it simmer for 12-15 minutes until all the water is absorbed. If all of the water is absorbed but the quinoa kernels have not burst open, add ¼ cup more water and continue cooking over low heat until the kernels burst, repeating the process if needed.
   4. Once the quinoa is cooked, remove lid, fluff with a fork, place a paper towel over the top of the pot of quinoa, replace the lid, and allow to steam for an additional 10 minutes.
   5. Once steaming is complete, transfer the cooked quinoa into an even layer on a large plate and place in the refrigerator to cool.
   6. Place the drained and rinsed beans and all of the diced vegetables into a large bowl.
   7. In a small bowl, whisk together the minced garlic, minced parsley, olive oil, lemon juice, red wine vinegar, salt, and pepper.
   8. Transfer the cooled quinoa to the bean and chopped vegetable mixture. Pour the dressing mixture over all of the ingredients and toss together with a rubber spatula until thoroughly mixed.
   9. Garnish with additional toppings listed, if desired.
   10. Serve immediately, or make this as a meal prep option that can be refrigerated for up to 4 days.