Easy Quinoa Salad Lunch Bowls
If you are trying to eat more greens and beans, look no further. These quinoa salad meal prep lunch bowls are equal parts fresh and delicious!
Ingredients
Salad
- 1 cup quinoa, dry
- 2 (15.5 ounce) cans black-eyed peas, drained and rinsed
- ½ green pepper, diced
- ½ red pepper, diced
- 2 large kale leaves, de-stemmed and chopped
- 4 green onions, sliced
- ½ cup curly parsley, chopped
- ⅓ cup pitted kalamata olives, sliced
- 1 lemon, quartered
- 4 cups baby lettuce mix or arugula
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 2 teaspoons dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- ½ teaspoon black pepper, freshly cracked
Instructions
- Rinse quinoa in a fine mesh strainer and cook per package directions. For cooking directions, see recipe notes (stovetop and Instant Pot methods included). After cooking, let cool.
- While the quinoa is cooking, prepare all veggies and add them to a large bowl.
- Add all dressing ingredients to a medium sized jar and shake until combined.
- Add cooled quinoa to the veggies and toss. Add dressing and stir until combined.
- Divide lettuce and quinoa salad evenly between 4 bowls. Add one quarter lemon slice per bowl. Seal with lids and store in fridge for up to 5 days.
Notes
Quinoa cooking directions:
If your quinoa is not pre-rinsed, rinse it by putting it in a fine mesh strainer and rinsing it in the sink under running water. The package should say if it is pre-rinsed.
Instant Pot: To the Instant Pot, add one cup quinoa, one cup water, and stir. Secure lid and turn the valve to sealing. Set for one minute high pressure and let it release for 10 minutes. If the red indicator has not dropped, carefully move the valve to release. Wait for the indicator to drop and remove the lid. Fluff it with a fork and let it cool.
Stovetop: In a pot combine 1 cup quinoa and 2 cups water. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (approximately 15 minutes). Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork and let it cool.
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