The Best Quinoa Salad | Easy Packed Lunch for Meal Prep!

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is more nutritious, while rice is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Add 2 cups of rinsed quinoa and 2 cups of water into the instant pot.

Cook at high pressure for 1 minute, then let the pressure naturally release for 15 minutes.

Alternatively, rinse 2 cups of quinoa in a fine mesh strainer for at least 30 seconds.

Add the rinsed quinoa to a small saucepan and cover with 3 cups of water.

Bring to a boil over high heat, then lower the heat and cover the pot.

Cook until the quinoa is tender and the water is absorbed, about 15 minutes.

In a large mixing bowl, add 1/4 cup of olive oil and 6 tablespoons of lemon juice.

Add 1 teaspoon of salt and 1/2 teaspoon of ground black pepper to the bowl.

Dice 1/2 of a red onion and add it to the bowl.

Dice 1 large cucumber and add it to the bowl.

Remove the seeds from 1 red bell pepper, dice it, and add it to the bowl.

Chop about 1/2 cup of fresh dill and 1/2 cup of flat leaf parsley, adding them to the bowl.

Chop 3 green onions and add them to the bowl.

Once the quinoa is done cooking, fluff it with a fork and let it cool slightly.

Add the quinoa to the bowl of veggies and dressing.

Add an extra teaspoon of salt and stir well to mix everything together.

Let the salad marinate in the fridge for at least an hour or overnight for the best flavor.

Divide into meal prep containers for an easy packed lunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary