Super quick quinoa salad

Quinoa Salad

This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!


1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste


Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!


Stuffed Squash

Like This! Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine


I love Fall veggies! Squash is one of my favs! My friend came over for dinner a while back and I was able to whip this up super quickly. It was REALLY good!


1 squash (I used acorn, but you can choose your fancy)
3 tblsp. each olive oil and freshly squeezed lemon juice
1 tsp. paprika
1/2 tsp. each chilli powder and cinnamon
3/4 tsp. salt
1/2 tsp. pepper
1 & 1/2 cups veggie broth
1 cup quinoa
1 cup cooked chickpeas
1/4 cup crumbled feta cheese (optional)
1/4 cup roasted almonds, coarsely chopped (or any other nut)
2 green onions, thinly sliced
2 fresh basil leaves, coarsely torn
3 tbsp. chopped fresh mint


1. Preheat oven to 400F.
2. Cut squash in half, remove seeds and bake for about 25 minutes
3. Wash and cook quinoa in veggie broth
4. Add all ingredients to the cooked quinoa and toss together
5. Place quinoa mixture into the squash “bowl”
6. Enjoy with your favourite side of greens


Adapted from recipes at Organic Garage