This versatile recipe is perfect for meal-prepping several lunches to last throughout the week, but still nourishing enough for dinner!
Quinoa provides a protein boost while the vegetables provide a rainbow of nutrients, including Vitamin C, B6, and potassium. Finally, the addition of jalapeno adds a spicy kick! Pair with your favorite vinaigrette or simply enjoy it as is with its natural flavors.
2 cups organic cooked quinoa 1 red bell pepper, chopped 1 orange bell pepper, chopped 1 ear of raw corn (cut off kernels) 1 jalapeno, chopped ¾ cup fresh feta cheese 2 tablespoons crushed almonds Juice of 1 lime Juice of 1 lemon Black pepper, to taste Dried dill to taste Salad dressing of your choice (optional)
Cook the quinoa in advance and let cool. After it has cooled, add the lemon and lime juice and mix well. Stir in chopped peppers, raw corn kernels, and jalapeno. Add the feta cheese and mix one more time. Sprinkle crushed almonds over the top of the salad and add black pepper and dill to taste. Let refrigerate for one hour before serving. Eat as is or drizzle with your favorite salad dressing, like a vinaigrette or creamy cucumber dill dressing.