Connie’s After Thanksgiving Salad

Connie's Salad

Connie's After Thanksgiving Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4 C
  • 1 Cup Uncooked Quinoa + 2 Cups Water
  • ½ Large Bell Pepper
  • ¼ Cup Fresh Edamame
  • 3 Green Onion Sprigs
  • ½ Large Yellow Peach
  • 1 Heaping TBSP Roasted and Unsalted Sunflower Seeds
  • 10 Cherry Tomatoes
  • 3 Slices of Fresh Lemon Juice (about 2 TBSP)
  • 2 tsp olive oil
  • Cracked Salt and Pepper to Taste
  1. Cook quinoa by adding 1 cup quinoa and 2 cups water and bring to a boil then simmer on low for 15 minutes till all water is soaked up
  2. Cool quinoa in the fridge for about 15-20 minutes
  3. Add in lemon juice, salt, pepper, and olive oil and mix
  4. Mix in the rest of the ingredients and enjoy!


By | 2016-05-17T10:00:05+00:00 November 27th, 2015|Categories: Blog, Corn Free, Dairy Free, Gluten Free, Mary Lee Community, Recipes|Tags: , |0 Comments

About the Author:

Hi! I am a 21 year old college senior who is passionate about health and fitness and loves to find and share ways to stay balanced even through the college years. I am looking forward to a future career as a Registered Dietitian and I believe food should be used to nourish our bodies and to share with our family and friends.

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