If you are local to the Geneva, Il area, I am sure you are familiar with Moveable Feast. It's a local restaurant that serves fresh, daily made salads, soups, sandwiches, and more. They even are home to "Oprah's Favorite brownies."
I love their salads because they are healthy and unique. While they have staples, they also often switch things up with the seasons. Using sweet potatoes more often in the fall, fresh corn in the summer, and the like.
I had Moveable Feast in mind when I created this salad. They love utilizing quinoa and avocado in their salads and I do too!
To create this dish, I used brightly colored peppers and red quinoa. I used a heaping amount of Josie's Organics fresh parsley-- parsley is often used as just a garnish, and that's a shame! It adds great freshness to dishes.
This salad makes a great side dish to simple grilled chicken breasts or on it's own for a snack!
I’m very glad to be bringing you this post featuring Josie’s Organics Products. I was compensated for my time, but all opinions are 100% my own.
This recipe was shared at Meal Plan Monday.
This quinoa salad is rich in fiber and antioxidants, with ingredients like bell pepper and avocado for added health and flavor.
- 1 cup dry red quinoa
- 1 bell pepper, small diced
- 1 15 oz. can chickpeas, rinsed and drained
- 1 half red onion, small diced
- ½ cup fresh chopped parsley
- 1 teaspoon salt
- 1 lemon, juiced
- ½ cucumber, small diced
- 2 avocados, diced
Prepare quinoa according to packaging instructions.
Chop all veggies into small pieces.
Combine all ingredients and gently stir to coat.
Amount Per Serving: Calories: 260Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 573mgCarbohydrates: 32gFiber: 11gSugar: 5gProtein: 8g