Quinoa, Bell Pepper and Lettuce Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Red Bell Pepper1/2 count (60 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Wash the quinoa and put in a pot with water. You'll use two parts of water per each of quinoa.

2. 2

   Step 2

   Once boiling, cover and cook for 15-18 minutes over medium-low heat. Remove and let cool.

3. 3

   Step 3

   In the meantime, wash the vegetables.

4. 4

   Step 4

   Cut the bell pepper into small pieces and cut the lettuce into pieces.

5. 5

   Step 5

   For the dressing, mix the vinegar with the olive oil and add salt and pepper to taste.

6. 6

   Step 6

   Serve the quinoa, bell pepper and lettuce in a bowl. Pour the dressing and mix.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Bell Pepper and Lettuce Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.