Breakfast Quinoa Salad

Breakfast isn't just about oatmeal, eggs, and yogurt. To make it easier to start your day with complex carbs, protein and even a few vegetables, try this make-ahead breakfast salad.

I like to toss an egg on top of mine and add avocado.

Breakfast Quinoa Salad

1 cup quinoa, rinsed

2 cups water

1 carrot, shredded

1 red pepper, shopped

1 cucumber, diced

1 avocado, diced

optional 1/3 c. sundried tomatoes (rehydrated or rinsed if in oil)

1 can chickpeas, drained

1/4 c fresh cilantro or parsley, chopped

1/3 c. feta, optional

For the dressing:

3-4 tbsp extra virgin olive oil

juice from 1/2 a lemon or lime

2-3 tbsp red wine vinegar

1 tsp- 1 tbsp dijon mustard

sea salt and pepper, to taste

Instructions:

Cook the quinoa in water and let it cool in a large bowl. Add in veggies and herbs. In a separate bowl, mix the dressing ingredients together. Pour the dressing over the salad and stir until combined.

This salad is great cold and stores in the refrigerator for up to one week.

Make it your own by adding a Mediterranean flair with sundreid tomatoes, parsley, olives and feta or Italian flavors with cherry tomatoes, basil and white beans instead of chickpeas.

It also makes a great lunch or dinner salad paired with chicken or fish.

Do you ever eat a non-traditional breakfast?