Ingredients
Scale
- 1 cup quinoa, thoroughly rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon tamari or soy sauce
- 1 teaspoon maple syrup
- 1 ripe avocado, cubed
- 1 cup diced bell pepper
- 1 cup halved grape tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup rehydrated seaweed (like nori), finely chopped
- Salt and black pepper to taste
- Chili flakes for a spicy kick (optional)
Instructions
- In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a vigorous boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed. Once done, remove from heat and allow it to cool for a few minutes.
- In a separate bowl, mix together the olive oil, apple cider vinegar, tamari, and maple syrup until well blended.
- In a large bowl, combine the cooled quinoa with the cubed avocado, diced bell pepper, grape tomatoes, chopped cilantro, and seaweed.
- Drizzle the dressing over the salad mixture and gently fold everything together to ensure even coating. Season with salt, black pepper, and chili flakes if you prefer some heat.
- Enjoy immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld beautifully.
Notes
- For added protein, consider adding chickpeas or beans.
- This salad can be stored in the refrigerator for up to 2 days.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg