This Easy, 10-Minute Meal Is Your New Go-To Lunch

On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish. This week, the ladies share the essential recipe for quinoa salad.

Now, have we ever tried to act like we’re professional chefs or maestros in the kitchen? No — we leave that to our tastemakers. What we can do though are the basics, ones we all know and love (and we think we do them pretty well). After all, potatoes never get old right?

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It’s time for the essentials. We all have those weeks where we’ve had an unhealthy streak, and just want a dinner or lunch go-to that doesn’t make us feel sluggish and full. That’s why an easy, quintessential Quinoa Salad is always a good way to go, and we think we’ve created the perfect one. Click through for the easy steps and end your week on a high note!pb> 1. Boil 2 cups of water. Once boiling, add 1 cup of quinoa, bring to a boil, and cover for 10-12 minute on medium heat, or until water is absorbed.

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2. Chop some tomato, avocado, red onion (optional), and herbs like parsley and basil if you'd like.

3. Once quinoa is cooked, mix in a large bowl with olive oil, lemon juice, garlic salt (optional), and salt and pepper (to taste).

4. Add vegetables and mix well.

5. Plate and enjoy!