#refreshinglyhealthy

A refreshing and nutritious Mediterranean-inspired quinoa salad made in the slow cooker. Perfect for a vegetarian meal with a burst of flavors.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse quinoa thoroughly under cold water and drain. In a slow cooker, combine quinoa and vegetable broth. Cook on low for 2-3 hours or until quinoa is tender and liquid is absorbed. Once quinoa is cooked, fluff it with a fork and let it cool for a few minutes. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and fresh parsley. In a small bowl, whisk together extra-virgin olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 120 minutes

This gluten-free strawberry salad with chia seed vinaigrette is a refreshing and healthy option for those with dietary restrictions. It's bursting with fresh flavors and packed with nutrients.

Ingredients: 2 cups fresh strawberries, sliced. 4 cups mixed greens e.g., spinach, arugula, and kale. 1/4 cup sliced almonds. 2 tablespoons chia seeds. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey or maple syrup for sweetness. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens and sliced strawberries. In a dry pan, toast the sliced almonds over medium heat until they turn golden brown. Remove from heat and let them cool. Sprinkle the toasted almonds and chia seeds over the salad mixture. In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, and a pinch of salt and pepper to make the vinaigrette. Drizzle the chia seed vinaigrette over the salad. Toss the salad gently to combine all the ingredients and coat them with the vinaigrette. Serve immediately and enjoy your gluten-free strawberry salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This quinoa salad is both healthy and refreshing, with bright red cabbage, sweet pears, and a tangy dressing. Great for a quick and healthy meal.

Ingredients: 1 cup quinoa. 2 cups water. 1/2 small red cabbage, thinly sliced. 2 ripe pears, diced. 1/2 cup chopped fresh parsley. 1/4 cup sliced almonds, toasted. 1/4 cup crumbled feta cheese. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and water in a saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff up the quinoa, then set it aside to cool. Cooked quinoa, red cabbage, diced pears, parsley, sliced almonds, and feta cheese should all be put in a large bowl together. Add honey, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the salad and gently toss to mix. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Add more parsley, almonds, and feta as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes