This is one of the best quinoa salad recipes for picnics because it does well without strict refrigeration. It also has no animal products to spoil and uses a lot of herbs and lemon juice to keep the salad fresh.
Total Time: 10 minutes
2 cups cooked quinoa
1 cup frozen petite peas, thawed
½ cup bell pepper, chopped
¼ cup raw almonds, chopped fine
¼ cup cilantro, chopped fine
¼ cup fresh basil, chopped fine
¼ cup olive oil
¼ cup lemon juice
¼ tsp salt
¼ tsp black pepper
1 Tbsp sugar
Optional garnish: tomato slices
1. Combine the quinoa, peas, pepper, and almonds in a bowl and toss lightly.
2. In a small bowl whisk the herbs, oil, lemon juice, and seasonings until well combined and sugar has dissolved.
3. Pour dressing mix over the quinoa mixture, toss lightly to coat. Refrigerate until serving.