Quinoa Crunch Salad

I always love a quick lunch that has a ton of nutrients in it, but that's hard to find. This recipe saves PERFECTLY in the fridge all week. The recipe makes 4 servings, so you'll have 4 lunches for the week in the fridge! It has healthy fats, veggies, and whole grains that will help keep you full and satiated. I meal prep this quinoa salad for lunch almost every week because it's so healthy and fills me up until dinner.

Ingredients:

• 1.5 cups white quinoa, uncooked

• 3 cups water

• 1/2 of a cucumber, chopped (about 1 cup)

• 1/2 cup parsley, chopped

• 1/4 cup mint, chopped

• 1/2 red onion, chopped

• 1/2 cup crumbled feta cheese

• 1/2 cup roasted and salted pistachios

• 1 15 ounce can chickpeas, drained and rinsed (make sure to rinse because the way beans are stored makes them taste weird if you don't fully rinse!)

• 2 lemons, juiced

• 1/3 cup extra virgin olive oil

• Salt and pepper, to taste
  

Recipe:

1. Cook your quinoa either on the stove or in a rice maker (I always cook mine in a rice maker, they're cheap, easy, and a great investment).

   1. To cook on the stove: To cook quinoa on the stove, start by rinsing 1 cup of quinoa thoroughly under cold water to remove any bitterness. In a pot, combine the rinsed quinoa with 2 cups of water or broth and bring to a boil. Add in salt to your pot for taste. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork before serving.

2. Chop your cucumber, parsley, mint, and red onion.

3. Drain and thoroughly wash your chickpeas.

4. Add in all of your ingredients and then top with lemon juice, olive oil, salt and pepper. Mix around fully. Enjoy!