Photo: Allegra Morgado
During the school year, it’s all too easy to let your eating habits slip. To help fight this, the Fulcrum has some essential recipes to keep you full and fit all year long.
This quick and delicious quinoa salad recipe combines flavours from Greece to Morocco. Substitute in some vegetable broth to make this meal vegan.
It’s also great for any student on the go, so don’t forget to make extra and pack it up for lunch tomorrow. With a $10-15 price tag, you’ll be sure to have a container of this mediterranean quinoa salad in your fridge all year long!
½ english cucumber, diced
¾ cup of grape tomatoes, in quarters
¼ red bell pepper
¼ green pepper
¼ purple pepper
1 cup of chickpeas
1 cup of red kidney beans
5 tablespoons greek spice
1 tablespoon oregano
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons salt
Step 1: Cook the quinoa, and add to bowl (see below for full quinoa instructions).
Step 2: Dice the cucumber, tomatoes, and bell peppers. Feel free to use whichever colour of peppers you prefer. Add to bowl.
Step 3: Open the cans of chickpeas and red kidney beans and measure out one cup of each. Rinse thoroughly before mixing with the rest of the ingredients.
Step 4: Add the spices, olive oil, and balsamic vinegar. Feel free to add more or less of whichever spice you prefer. Squeeze some lemon juice into the salad and mix thoroughly.
Serve chilled. Enjoy!
1 cup chicken broth
1 cup water
Step 1: Pour the water and chicken broth into a pot. Cover until boiling.
Step 2: Add the quinoa, reduce heat to low and cover again.
Step 3: Simmer for 12-15 minutes, or until water is evaporated. Fluff with a fork, and then add to the salad.