veggie quinoa salad

vegetarian, vegan, gluten free, dairy free | makes 12 - 16 servings

veggie quinoa salad

ingredients:

2 cups tri-color quinoa

4 cups salty water (1 tbsp salt)

1 large organic red bell pepper

4 mini organic cucumbers

1 cup organic edamame (from frozen)

dressing:

juice of 1 organic lemon

1/3 cup extra virgin olive oil

1 tsp salt

1/2 tsp ground pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 dried basil

1/4 tsp drive oregano

directions:

make the quinoa

1. boil 4 cups of salty water (i added about 1 tbsp, you could add less). rinse quinoa thoroughly then add to boiling water. sit covered on high heat for 6 minutes, then reduce to a simmer for 10.

2. remove from heat, fluff with a fork, and let cool

chop up your vegetables

1. dice up your red pepper very finely – i swear this makes it even better

2. cup up your mini cucumbers into quarters or half-coins (i’m sure there are culinary words for this, but i’m no chef, you know what i mean). lightly salt and set aside.

3. thaw out your frozen edamame (option to quickly thaw in lightly-salted hot water for 2 minutes). thoroughly pat dry.

make the dressing

1. in a blender or with a hand blender, blend all dressing ingredients together – make sure you used fresh lemon juice! add salt or pepper to taste. option to add a few dashes of red chili flakes after blending.

combine it all

1. after quinoa has fully cooled, mix in the veggies until blended beautifully. add in 2/3 of your dressing and toss well. cover your salad and let sit in the fridge for at least 6 hours or ideally overnight.

2. toss and add in the remaining 1/3 of the dressing before serving.

3. enjoy!!

optional additions (that change the dietary elements):

• for all other quinoa recipes, i like to cook the quinoa in chicken stock – or add 1 tsp of better than boullion.

• i love me some feta, if you arent worried about dairy-free or vegan diets - i highly recommend for more mediterranean flavors !

• super finely diced red onion – nuff said. fire.