TRI-COLOR QUINOA SALAD
1 cup of tri-color quinoa
2 cups of water or broth
1 tablespoon of olive oil
3/4 cup diced carrot
1 cup of diced celery
1 cup of cucumber (seeds removed)
1/4 cup of thinly sliced sun-dried tomato
1 cup of fresh washed and dried rocket leaves
2 tablespoons of capers drained and rinsed (optional)
1/4 cup of extra virgin olive oil
2 tablespoons of good quality balsamic vinegar
1/2 teaspoon of sea salt
1/4 teaspoon garlic powder
Rinse your quinoa.
Bring 1 cup of quinoa, 2 cups of water or broth and olive oil to a boil, reduce heat and simmer uncovered for 12 to 15
minutes or until the water is absorbed. Let cool.
In a small bowl whisk together the ingredients for your dressing and set aside.
In a medium sized bowl add all of your vegetables, cooled quinoa and dressing. Stir well.
This can be stored for up to 3 days in an airtight container.