Description

Say goodbye to sad desk salads! This vibrant quinoa bowl is creamy, crunchy, tangy, and satisfying—perfect for lunches, post-workout refuels, or easy weeknight dinners.

Ingredients

Scale

Base

1 cup cooked quinoa (tri-color or white/brown quinoa)
½ cup low-fat cottage cheese (full-fat or ricotta can be used; dairy-free: avocado or thick vegan yogurt)

Veggies

½ cup cherry tomatoes, halved
½ cucumber, diced
¼ cup shredded carrots or bell pepper strips

Dressing & Flavor

Juice of ½ lemon (freshly squeezed)
1 tbsp extra virgin olive oil
Salt & freshly cracked black pepper, to taste

Optional Power-Ups

Chopped fresh herbs (dill, parsley, mint)
¼ avocado, diced
Seeds (sunflower, pumpkin, or sesame)
Diced apples, dried cranberries, or chickpeas for extra protein/fiber

Instructions

1. Prep the Base

Fluff cooked quinoa in a large mixing bowl.

Tip: Cool it slightly for crispier veggies; warm is okay if you prefer softer textures.

2. Add Veggies

Stir in cherry tomatoes, cucumber, and shredded carrots or bell peppers.

3. Cream & Zing

Add cottage cheese, lemon juice, and olive oil. Season generously with salt and pepper.

4. Fold Gently

Use a large spoon or spatula to gently fold everything together, keeping cottage cheese curds intact. Avoid over-mixing.

5. Taste & Adjust

Check for brightness, salt, or pepper. Adjust lemon juice if veggies are sweet or cucumbers are watery.

6. Chill or Serve

Serve immediately, or
Cover and refrigerate for 30 minutes to let flavors meld.

Meal Prep Hack: Assemble components separately for up to 2–3 days; combine before eating.

Notes

Cottage cheese gives this salad a creamy, tangy, protein-packed base—full-fat melts best.
Fresh lemon juice and seasoning are key; adjust to taste based on veggie sweetness or water content.
Over time, the salad will soften; best eaten within 2–3 days.