Learn how to cook intuitively by making this totally customizable Farmers' Market Quinoa Salad. Eat clean and support local farmers, all in one dish!
Rinse and drain your quinoa. Shake or pat your quinoa to dry it as much as you can before transferring it to a large pot. Heat the pot over medium-high heat and shake your quinoa around until it smells slightly nutty (about 2-3 minutes). Add in your water and bouillon cube, or broth, and increase heat to high until boiling. Once boiling, reduce heat to low, cover, and let simmer for 20 minutes. After 20 minutes, remove from heat. Fluff the quinoa with a fork, and set aside.
Meanwhile, heat a skillet over medium-high heat and spray the pan with Pompeian Avocado Oil Spray. Add your protein to the pan, season with salt and pepper, and cook until it is your desired level of doneness. (If using chickpeas, rinse and drain them before adding them to the pan and cook until crispy.)
Heat a medium or large pot of water over high heat until boiling. Trim your greens. Once boiling, add your crunchy green vegetables to the pot and boil for 3-4 minutes, depending on the density. After 3-4 minutes, immediately transfer the greens to an ice bath for at least 5 minutes.
Slice your large sweet fruits and any extra produce of choice into bite sized slices. Roughly chop your fresh herbs. Dice your small onion or shallot. If using, grate or finely dice your small spicy pepper.
Transfer your quinoa to a large mixing bowl. Add in protein, crunchy green vegetables, chopped produce, herbs, onion or shallot, and spicy pepper. Season with a sprinkle of salt and pepper. Drizzle with Pompeian Organic Extra Virgin Olive Oil. Squeeze the juice of one lemon over the salad.
Toss your salad. Serve with sliced avocado on top. (TIP: Do not store your extra salad with the avocado mixed in, as it will go bad much faster than the rest of the salad.)