Since I’m dieting while breastfeeding, which is quite challenging, I have been looking for healthy foods that I can grab and eat. This Garden Quinoa Salad Recipe is perfect for my needs right now, and delicious too!
I’ve been finding it extremely frustrating every time I read somewhere “weight doesn’t matter. Feel good about yourself even if you’re big.” I understand that the message is one of a positive body image, but personally, for myself, I want to lose my extra weight because I want to feel good. I can’t move. I don’t feel healthy. I feel sluggish and my thighs rub.
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I was that girl who you always hated because she could eat anything and stay slim. N0w, I’m the girl who gains weight while breastfeeding and doesn’t lose weight. For me, it’s not about appearances. It’s about being able to feel good again and do what I want to. I want the energy to play with my toddler, take my boys for walks, build something…
This quinoa salad recipe makes a perfect healthy fridge staple!
One of my issues with healthier eating is that I don’t have time. My diet mentality has been with food replacement, since breastfeeding makes me hungry. I try to get the most out of the calories I eat. But too many healthy foods require time to prepare and even to reheat before eating.
This quinoa salad recipe doesn’t need to be heated – it’s great cold or room temperature. It’s quick to prepare – only a single pepper needs heating! And it only uses one dish (besides for the storage container you keep it in.)
I prepare the quinoa and frozen peas in a 2 quart saucepan and then store it in the fridge in a mixing bowl covered with plastic wrap. Alternatively, you can just use a covered mixing bowl which is slightly more convenient (I really need to get myself one!) When I’m ready for an easy meal, I pull it out and grab some to eat while getting work done.
You can vary the proportions however you’d like. I do a larger proportion of quinoa as listed below. You can also halve the quinoa and double the veggies for more of a salad feel. I’m breastfeeding and going for higher protein content, which is why I up the quinoa amount.
Easy + Healthy Garden Quinoa Salad Recipe:
Scroll down for the printable version.
- 1 cup uncooked quinoa
- 2 cups water (salted)
- 1 package (16 oz) frozen peas
- 1 (15 oz) can naturally sweet yellow corn
- 1 red bell pepper, cubed
- Add your salted water, quinoa, and peas to a saucepan. Bring to a boil
- Reduce to a simmer and cook until all the water is absorbed, about 15-20 minutes.
- Add your corn and pepper.
- Serve chilled or at room temperature.
As you can see, there is no dressing involved. Your quinoa salad gets flavor naturally from the ingredients, including a hint of sweet with the use of sweet vegetables. It has salt in the water which keeps it from being bland, but you can add salt when you’re finished if needed.
I hope you enjoyed this garden quinoa salad recipe! Which healthier dishes do you keep handy for quick eating? Comment below!
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