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QUINOA SALAD 

Boil 3 ½ cups of water with 1 tsp. salt and add: 
  • 1 ½ cup of White Organic Quinoa
  • ½ cup of Tri-Colored Organic Quinoa

Cover and cook for 25 minutes on low heat. (Water should be all gone. If not cook an 
additional 5 minutes.) Take off the burner and let sit for 10 minutes. 

Then add and mix well: 
  • 1 Tbsp. minced onion
  • 1 Tbsp. chives

Let sit until cold.

Meanwhile cut-up the following and put in a bowl: 
  • 4 plum tomatoes or 1 large tomato
  • 1 ½ cup of diced cucumber
  • 2/3 cup of chopped Lindsay Naturals olives
  • ¾ cup of diced yellow peppers
  • 3-4 Tbsp. of lemon juice
  • 3 Tbsp. of olive oil
  • 1 tsp. onion powder
  • 1 tsp. parsley
  • Salt to taste

Add the cut-up fruits and liquids when the quinoa is cold.
Refrigerate.
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