Categories: Clean Eating
Ingredients
- •1 cup quinoa
- •1 1/2 cups cold water
- •1/4 tsp salt
- •1 cup snow peas, shell peas, celery, or green beans
- •2 small carrots, peeled and sliced thin
- •1/2 green or red pepper, sliced thin
- •1 medium ripe tomato
- •1 medium cucumber, peeled and diced
- •1/4 cup chopped fresh parsley, cilantro, or basil
- •1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
- Dressing:
- •2 Tbsp freshly squeezed lemon juice
- •2 Tbsp olive oil
- •1/4 tsp salt
- •Fresh ground pepper
Directions
-
Quinoa can be made ahead of time and refrigerated
-
Soak the quinoa 5 minutes in cold water
-
Rinse thoroughly 2 times, pour off the water and drain through a large fine mesh strainer
-
Place in 2 qt pot with the water and salt
-
Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes
-
Remove from heat and set aside to cool
-
Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
-
Chop the tomatoes, herb and cucumber
-
Blend dressing ingredients with a whisk or shake in a jar
-
.Gently combine veggies, walnuts, quinoa and dressing in a large bowl
-
.Cover and chill, or serve immediately