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.
