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Quinoa Salad

quinoa_salad.jpeg

Hello! This is such a wonderful summer salad. Eat it for lunch or as a side at dinner.

Ingredients

  • 1 cup quinoa (I used this quinoa)
  • 1 1/2 cups vegetable broth
  • 1 medium red onion, with paper peeled off
  • 1 avocado, peeled and pitted
  • 1 orange bell pepper, cored and stem removed
  • the juice of one lemon
  • real salt or pink Himalayan salt to taste

Directions

  1. In a fine mesh sieve, thoroughly rinse and drain 1 cup of quinoa under cold water until the water runs clear.
  2. Place quinoa in a medium saucepan with 1 1/2 cups vegetable broth and bring to a fast simmer.
  3. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for about 20 minutes.
  4. Remove from heat (keep covered) and steam for 5 minutes. Fluff with a fork and serve.
  5. While quinoa is cooking, dice red onion, avocado and bell pepper.
  6. Add red onion, avocado and bell pepper to a mixing bowl.
  7. Add cooked quinoa to the same bowl and mix everything together.
  8. Add lemon juice and mix again.
  9. Add salt to taste, if needed.
  10. Eat this dish right away or place in a glass storage container and eat the next day.
  11. Salad will be more delicious the next day and even more so on day 2.
  12. Will last covered in the refrigerator for two days.