Buffalo Quinoa Salad

This Buffalo Quinoa Salad hits all the right notes and is the perfect side dish for a cookout. It’s vegetarian-friendly, filled with fiber and protein, delicious veggies, and more! I’ll include low-waste options to keep using your veggies at the bottom of the post.

Ingredients:

1 cup of cooked quinoa (~261g)

2 small cucumbers

90g cherry tomatoes

56g feta cheese (can be subbed for goat or vegan cheese)

70g diced red onion

120g garbenzo beans, rinsed

60g Primal Kitchen Original Buffalo Sauce (or brand of choice, I just love this one!)

1/2 lemon, juiced

Chopped cilantro

salt and pepper to taste

Directions:

• Cook quinoa according to the package.

• Cut up veggies and rinse garbanzo beans.

• Combine quinoa, veggies, feta, garbanzo beans, salt, pepper, and Buffalo sauce in a bowl and stir until fully combined. Chop up cilantro and add it in to taste.

• Let it marinate in the fridge for at least 2 hours. The longer it sits, the more delicious it is!

Serves 4. Macros per serving: 8g protein/26g carbs/ 6g fats

Waste-free tips:

• pickle the cucumbers if you don’t think you’ll use them before they expire.

• use cucumbers and lemon slices in your water to make it feel more refreshing.

• pickle the remaining red onions for salads and sandwiches.

• make hummus with the garbanzo beans or air fry them for a crispy texture in salads.

• make the tomatoes into a salsa or tomato sauce.