Description
A refreshing summer meal prep recipe that combines seasonal vegetables and protein for a balanced meal.
Ingredients
Scale
- 2 cups quinoa, rinsed
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup corn, fresh or frozen
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and let it cool to room temperature.
- In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, bell pepper, corn, avocado, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the quinoa mixture and toss gently to combine.
- Divide into meal prep containers and store in the refrigerator for up to 5 days.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be served cold or at room temperature.
- Adjust vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: summer meal prep, quinoa salad, healthy meal prep, Mediterranean salad