When it comes to creating healthy salads, there is truly an unlimited supply of creativity when it comes to combining ingredients and flavors.
During the summer, I’ve been making salads not just to accompany a main dish, but to be my main dish.
Quinoa is so versatile, whether used as a breakfast dish, warm or cold, but my favorite is using it as a filler for salad, and super plus side is it’s packed with protein, vitamins and minerals!
This salad consists of:
- Half of an Avocado (sprinkled with sesame and poppy seeds)
- Quinoa (cook in bouillon cube for flavor)
- Red and Orange Bell Pepper, diced
- Cucumber, diced
- Tomato, diced
- Black Beans
- Salt & Pepper to taste
- Squeeze of half a lemon