Quinoa Salad with Bell Peppers (From The Complete Plant Based Cookbook by America’s Test Kitchen)

        Quinoa salads are a great way to pack in veggies and proteins that is different from a traditional green salad. Quinoa salads are also versatile, so you can customize it and have a different salad every time that you make it.

I found this recipe in one of my America’s Test Kitchen cookbooks. I started with a base of cooled, cooked quinoa. I added in finely chopped bell pepper, red onion, jalapeno, and cilantro. I tossed it together with a dressing made from olive oil, dijon mustard, and seasonings. This was a super simple version!

Since quinoa salads are so versatile, it is very easy to change them up. I could have added small pieces of broccoli or cucumber. I could have made a creamy dressing with (vegan) mayo. I could have added black beans and mango. I could have made a pico de gallo to toss in with this salad. If you are looking for a plant-forward and easy lunch, I recommend that you try starting with a quinoa salad. It is simple and delicious!

Taste: 8/10

Notes for next time: Add more veggies, maybe raisins, maybe orange pieces?