A Sustainable Spring Recipe: Southwestern Quinoa Salad

As our awareness of the impact of climate change on our planet continues to grow, more and more people are looking for ways to reduce their environmental footprint. One area where we can all make a difference is in the food we eat. Eating a sustainable diet can help reduce greenhouse gas emissions, protect biodiversity, and promote the health of our planet. 

A Sustainable Spring Recipe: Southwestern Quinoa Salad

Why is this recipe sustainable?

This recipe incorporates a variety of plant-based ingredients that are locally sourced and in season. By choosing to eat more plant-based meals, we can reduce our reliance on animal products, which are a significant contributor to greenhouse gas emissions. Not to mention that using locally sourced ingredients reduces the carbon footprint of transportation and supports local farmers.

Quinoa is a particularly sustainable ingredient because it requires less water and fertilizer than other grains, and can be grown without the use of pesticides. By choosing to incorporate quinoa into our diets, we can reduce the environmental impact of our food choices.

This recipe is also designed to reduce food waste. By using ingredients that are in season and locally sourced, we can reduce the likelihood of food spoilage during transportation. Additionally, the recipe incorporates a variety of ingredients that can be easily substituted based on what is available, reducing the need for food to be imported from other regions.

Ingredients:

• 2 cups of cooked quinoa

• 1 red onion, chopped

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 avocado, diced

• 1 can of black beans, drained and rinsed

• 1/4 cup of chopped fresh cilantro

• 2 tablespoons of olive oil

• 1 tablespoon of cumin

• Salt and pepper to taste

• 1 lime, juiced

How to make it:

1. Cook quinoa according to package directions.

2. In a large bowl, combine cooked quinoa, chopped red onion, chopped red and yellow bell pepper, diced avocado, and drained and rinsed black beans.

3. In a separate bowl, mix together olive oil, cumin, salt, pepper, and lime juice to make a dressing.

4. Pour dressing over quinoa and vegetable mixture and stir until evenly coated.

5. Top with chopped cilantro and serve.

Eating a sustainable diet is not only good for the planet, but it can also be delicious and fulfilling. By incorporating plant-based ingredients that are in season and locally sourced, we can reduce our environmental impact and support local farmers. This recipe for a quinoa and vegetable salad is a delicious and sustainable option that is perfect for the Southern Hemisphere.

So, next time you're looking for a healthy and sustainable meal, give this recipe a try!

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