Hungry Haley

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Cinco De Mayo Quinoa Salad (Vegan, GF)

Haley HansenComment

I don’t have too much to say about Cinco De Mayo…. Sorry. 

That’s probably because I don’t know too much about it. However, (and forgive me if I sound ignorant) the food associated with it is so good. 

And this year, it falls on a Tuesday! You know what that means – TACO TUESDAY Y’ALL. Sorry I didn’t make you all tacos; I’m lacking in the ingredients/creative-brain-power/time. 

That being said, here’s a quinoa salad that took me about 5 minutes to put together. I used leftover quinoa from breakfast the other day… 

So, I guess that’s it! Happy Cinco De Mayo everyone! Be safe, have a wonderful day, and eat yummy food! 

Makes 2 servings

1 cup cooked quinoa
8 cherry tomatoes, or one large heirloom, diced
½ cucumber, sliced into quarters
½ tsp. minced garlic 
Lemon/lime juice (your preference, but I used lime)
2 tsp. olive oil
Cilantro, chopped
Crushed red pepper flakes, optional 

1.     While the cooked quinoa is cooling, whisk the garlic, lemon/lime juice, and olive oil in a small bowl to combine. 
2.     In a separate dish, throw the quinoa, cucumbers, and tomatoes together. Drizzle with the dressing and toss to coat/combine. 
3.     Garnish with cilantro and red pepper flakes, if using. 
4.     Enjoy! This can be eaten immediately, or made and refrigerated for a few days.