This is the quick salad I assembled during the final Zoom meeting of our fall 3 weeks to a healthier you. Any quinoa can be used (pictured is black quinoa), and any diced fresh veggies can be substituted or added! This is a super flexible, easy, and delicious salad that can be served alone for lunch, or as a side dish. I use a small rice cooker in the office to cook quinoa... simple and quick!
INGREDIENTS
1 c quinoa, cooked per package instructions (makes 3 cups)
1 c cucumber, diced
1 c bell pepper, mix of red/orange/yellow, diced
1 c diced cherry tomatoes (or larger tomatoes, diced)
2 c kale, chopped, stems removed
1/2 c cilantro, chopped
1/2 c flat parsley, chopped
juice of 2 limes
2 T olive oil
4 T apple cider vinegar or red wine vinegar or champagne vinegar
1 t garlic powder
1 t turmeric
freshly cracked pepper
METHHOD
Combine all ingredients. Refrigerate or serve immediately. Enjoy!