Quinoa Salad

INGREDIENTS
1 cup quinoa rinsed (Kate suggests the red kind)
2 cups organic chicken or vegetable broth (can use water also)
1 cucumber diced
2 scallions
1/4 cup flat leaf parsley chopped
3 tbsp. chopped nuts (pine-nuts, walnuts, whatever you have)
Balsamic vinegar
Olive or safflower oil
Feta cheese (optional)
METHOD: Cook the quinoa in the broth, bring to a boil then let simmer with lid on stove until liquid is absorbed. When cool toss together with remaining ingredients and dress with a drizzle of balsamic vinegar and oil. Salt and pepper to taste.
COURSE: Lunch
PREPARATION TIME: 15 Minutes
COOKING TIME: 5 Minutes

 

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