Quinoa Salad

quinoa salad

Quinoa Salad

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!

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