Quinoa Salad

This is a fresh, flavorful, and very colorful salad. This is my "base" recipe. I like to change it up a bit by using different vegetables like cooked corn, scallions, fresh chopped zucchini, or avocado. Fresh parsley and/or mint is also delicious. To make it more of a meal you could add black beans or chick peas. Sometimes I also like to add a sprinkle of chopped walnuts for some extra crunch. Like I said, I change it up quite a bit depending on what I have on hand and what I'm feeling like. By adding different vegetables and seasonings you can change it to "Mexican Quinoa Salad" with a little chili seasoning, corn, and beans or "Italian Quinoa Salad" with Italian seasoning, olives, and basil or even "Oriental Quinoa Salad" with soy sauce or peanut sauce instead of the lemon and olive oil, slivered carrots and snow peas. The possibilities are endless! Don't be afraid to experiment. Just think of the flavors you love!

Quinoa Salad
1 1/2 cups uncooked quinoa, rinse well
3 cups water
1 cucumber, peeled and diced
1 red or yellow bell pepper, diced
1/2 cup lightly steamed broccoli florets, chopped into smaller pieces if needed
1 cup cherry or grape tomatoes, halved or quartered (depending on size)
3 Tbsp. olive oil (or use vegetable broth for a lower fat dressing)
1/4 cup lemon juice (sometimes I use lime juice)
1-2 cloves garlic, minced
salt and pepper to taste

Bring water and rinsed quinoa to a boil. Reduce heat to simmer, cover with lid, and cook for 15-20 min.

While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.

When quinoa is finished cooking, allow to cool slightly. Toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste. Chill before serving.