By Elizabeth Casalnova
If you’re looking for an easy meal-prep recipe for the week, look no further than quinoa salad. This recipe uses staple items from your pantry to create a delicious, healthy meal for lunch or dinner. I usually make this dish on a day of the week when my schedule is not too busy, and store it in tupperware that I can take with me to campus.
The recipe is cost-efficient, which is perfect for college students buying their own groceries. If you live in one of the College’s undergraduate dorms, don’t worry. This recipe only needs a stove, which can be found in most of the dormitories’ common areas.
This meal is an excellent source of protein for vegetarians and vegans. For meat eaters like myself, I usually add grilled chicken or tuna into the salad.
– 1 cup dried quinoa
– 1 14.5 oz can diced tomatoes
– 1 14.5 oz can cut green beans, drained
– 1 14.5 oz can chickpeas, drained
– 1 14.5 oz can black or pinto beans, drain most of the liquid
– 1 tsp red pepper flakes
– 1 tsp paprika
– 1 tsp minced garlic (or one clove fresh garlic)
– Salt and pepper (optional)
1. Bring 2 cups of water to a boil. Add salt for extra taste.
2. When the water is boiling, add in the quinoa and bring it back to a boil. Remember that 1 cup of dried quinoa can expand to be up to 4 cups once cooked.
3. Once it’s boiling, cover and reduce the heat to medium low and allow it to simmer for about 15 minutes or until all the liquid is absorbed.
4. Remove the quinoa from the heat, fluff with a fork, and allow it to cool for about 10-15 minutes.
5. Add the rest of the ingredients to the cool quinoa, stir and serve immediately, or store in the fridge for later, and enjoy!