This recipe was created by my good friend Rachel Miller- personal chef (CookedByRachel) and culinary master. This simple, yet flavorful dish is full of fiber, vitamins and minerals without lacking in deliciousness. Pair this salad with grilled chicken, steak or even use it as a main dish for a vegetarian option that will keep you satisfied (quinoa has ~9 g protein per cup).

Caught without quinoa? – This simple salad is completely versatile: use whatever veggies, grains or dressing you like/ have on hand.

Here’s what Rachel did:

Yield: 2 (~1/2 cup) servings

Ingredients:

2-3 mini bell peppers of assorted colors, diced (or 1 large bell pepper)

1/2 large cucumber, diced

1/2 cup cherry tomatoes, halved

1/2 cup slivered almonds, toasted

2 Tablespoons dried cranberries

3 Tablespoons parsley, chopped

1 cup quinoa, cooked

3 Tablespoons olive oil

5 Tablespoons apple cider vinegar

1 Tablespoon honey

1 teaspoon garlic, minced

Directions:

1. In a medium bowl, combine the first set of ingredients, mixing until well incorporated.
2. In a small bowl, whisk together the oil, vinegar, honey and garlic. Pour over quinoa mixture and toss to coat evenly.

Refrigerate this mixture in an airtight container for up to two weeks! Best served cold or at room temperature.