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Fresh & Colorful Quinoa Salad

by on May 21, 2012 in Gluten-Free, Special Dietary Needs May 21, 2012 Gluten-FreeSpecial Dietary Needs
See post on inspiredrd’s site!
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Level: Easy

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Description

Perfect for a hot summer day, simple to make and filled with fresh vegetables.

Ingredients

  • 1 cup Quinoa
  • 1-¾ cup Broth (low-sodium Chicken Or Vegetable)
  • 1 can (14 Oz. Size) Eden Organic Navy Beans, Drained And Rinsed Well
  • ½ whole English Cucumber, Diced
  • 1 cup Grape Tomatoes, Halved
  • 4 whole Green Onions, diced
  • ¼ cups Red Cabbage, Diced
  • ½ whole Orange Bell Pepper, Diced
  • ¼ cups Flat-leaf Parsley, Chopped
  • 1 whole Lemon, Juiced
  • 3 Tablespoons Olive Oil
  • ½ teaspoons Sea Salt
  • ½ teaspoons Black Pepper

Preparation

In a medium saucepan, heat broth until boiling. Add quinoa (be sure to rinse quinoa as directed on package before adding it), stir, place lid on pot and turn heat to low. Cook for 15 minutes, until all liquid is absorbed. Remove from heat and fluff with fork.

In a large bowl, combine remaining ingredients. Add quinoa and mix.
Serve immediately or refrigerate to serve as a cold salad.

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