QUINOA SALAD
Boil 3 ½ cups of water with 1 tsp. salt and add:
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:
Let sit until cold.
Meanwhile cut-up the following and put in a bowl:
Add the cut-up fruits and liquids when the quinoa is cold.
Refrigerate.
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.