Quinoa Salad Recipe

Quinoa Salad

Be like the quinoa: grow slow, but grow beyond what you could ever imagine!
Quinoa is harvested from tall plants; and while the plant sprouts are slow-growing at first, the plant eventually shoots up to beyond three feet. Not what you would expect from tiny little seeds. But we can learn so much from this.
Inner work is slow and can be hard, but it is the most important work we can do because liking yourself is the real prize. There’s a difference between striving to be better and beating yourself up with self-loathing and negative thoughts. You can absolutely love yourself while acknowledging your flaws and continuing to grow.
Learning how to fall in love with yourself is essential to your healing, your joy, your success in relationships, and to the way you interact with the world.



1 cup quinoa, rinsed

1 cucumber

1 small red onion, cut into 1⁄4-inch cubes 1 large tomato, cored, seeded, and diced 1 bunch Italian parsley, chopped

1⁄2 cup extra-virgin olive oil

1 lemon, juiced

1 teaspoon salt

3⁄4 teaspoon freshly ground black pepper

1 Hass avocado, diced for garnish


1. Bring 2 cups of water to a boil in a large saucepan and add 1 cup quinoa, stir once, andreturn to a boil. Cook over medium heat for about 12–15 minutes.

2. When dry, transfer the quinoa to a large bowl. Add the cucumber, onion, tomato,parsley, olive oil, lemon juice, salt, and black pepper and toss well.