💚 Why Quinoa?

Quinoa is gluten-free, packed with plant-based protein, and cooks faster than rice. It’s the ultimate time-saving superfood for busy moms trying to keep meals nutritious and simple.

⏱️ Ready in Under 20 Minutes

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4–6

📝 Ingredients

For the salad:

• 1 cup uncooked quinoa (or 3 cups cooked)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (take as many colors as you like)
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh parsley (or cilantro)
• 1 avocado diced
• ½ diced Tofu (optional for extra protein)
• Seeds of your choice for garnish (Pumpkin, Sunflower, walnuts)

For the lemon vinaigrette:

• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp grated ginger
• Salt and pepper to taste
  

🍴 Instructions

1. Cook the quinoa:
   Rinse 1 cup of quinoa and cook it in 2 cups of water. Bring to a boil, cover, reduce to simmer, and cook for 12–15 minutes until water is absorbed. Fluff with a fork and let it cool. 
   1. Alternately you can cook it in Instant pot or rice cooker as per directions.
2. Prepare the dressing:
   In a small bowl or jar, whisk together olive oil, lemon juice, ginger, garlic, salt, and pepper and coriander.
3. Assemble the salad:
   In a large bowl, combine cooked quinoa, chopped veggies, avocado, and tofu.
4. Dress & toss:
   Pour the vinaigrette over the salad and toss until everything is evenly coated. Garnish with seeds.

Chill or serve immediately:
Enjoy right away or refrigerate for up to 4 days—flavors get even better over time!

🥄 Serving Ideas

• As a light lunch
• As a side dish with grilled chicken or salmon
• In a wrap or pita for a heartier option
• Topped with avocado for healthy fats

🌟 Smart Tips for Busy Moms

• Meal prep win: Make a double batch and store in mason jars for grab-and-go lunches.
• Kid-friendly tip: Swap out red onions for sweet corn or omit strong flavors.
• Time-saver: Use pre-cooked quinoa or frozen quinoa from the grocery store. Yu can also make batch of quinoa over weekend and store it in fridge ready to use in salad.