3 Healthy Quinoa Recipes | Back to School Lunch Ideas

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Rainbow Quinoa Salad
1 cup quinoa
2 cups vegetable broth
1 cup corn
2 carrots, grated
1 cup cherry tomatoes, halved
1 cup red cabbage, shredded
1 cup broccoli florets
¼ cup olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
salt and pepper

In a medium saucepan, combine quinoa and vegetable broth. Bring it to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Turn off heat and allow quinoa to sit for 5-10 minutes.
Allow quinoa to cool completely.
In a large bowl combine cooled quinoa with corn, carrots, cherry tomatoes, red cabbage and broccoli florets.
In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper.
Pour dressing over salad and stir until it’s evenly dressed.
Store in the refrigerator for 4-5 days.
Enjoy!

Quinoa Tabbouleh Salad
1 cup quinoa
2 cups vegetable broth
2 cloves garlic, minced
1 English cucumber, diced
2 tomatoes, diced
¼ cup white onion
fresh parsley
fresh mint
¼ cup olive oil
1 lemon
salt and pepper

In a medium saucepan, combine quinoa and vegetable broth. Bring it to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Turn off heat and allow quinoa to sit for 5-10 minutes.
Allow quinoa to cool completely.
In a large bowl combine cooled quinoa with cucumber, tomato, white onion, parsley and mint.
Dress with olive oil, lemon juice, salt and pepper.
Store in the refrigerator for 4-5 days.
Enjoy!

One Pan Mexican Quinoa
1 cup quinoa
1 can black beans, rinsed and drained
1 can corn, drained
1 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, minced (optional)
1 cup salsa
1½ cup vegetable broth
1 lime
fresh cilantro to taste

In a large skillet combine quinoa, black beans, corn, red bell pepper, garlic, jalapeno, salsa and vegetable broth.
Stir well and bring mixture to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes or until liquid is all absorbed.
Turn off heat and all quinoa to sit for an additional 5 minutes.
Finish with fresh lime juice and freshly chopped cilantro.
Store in the refrigerator for 4-5 days.
Enjoy!