This recipe can be put together in twenty minutes. It is a great use of left over quinoa and it is full of nutrition and colour!
Put two cups of dry red or white quinoa into a pot and cover it up with water to the first knuckle on your pointer finger. Bring to a boil. Turn down to minimum heat for 15 minutes. Fluff with a fork and let it sit with the lid on for a few minutes.
Cube and add whatever good vegetables you have around – coloured peppers, fresh peas popped out of the pod, chopped tomatoes, little cubes of carrot or celery or cucumber . . . . . You could also add a tin of chick peas or cannelini beans if you want to add protein and have more of a meal.
Chop lots of fresh parsley, chives, basil, mint, oregano, cilantro or any combination that you like and mix the greens into the cooling down Quinoa.
Squeeze a full lemon on your mixture and add olive oil until it all glistens. Add salt, pepper and a dash of balsamic vinegar to taste.
Take it on a spring picnic or potluck dinner and ENJOY! It’s nutritious and pretty!