1 cup quinoa, uncooked
2 cups vegetable stock (or water)
2 salad tomatoes, de-seeded and chopped
1/4 cup red onion, chopped finely
1 carrot, shredded
1 summer squash, shredded
1 cucumber, diced
2-3 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
3 Tbsp extra virgin olive oil
Zest from ½ a lemon
Juice from ½ a lemon
Dash of red pepper flakes
Salt & pepper to taste
Rinse the quinoa in a sieve under cold water and combine with the stock (or water) in a saucepan. Cover and bring to a boil. Once boiliing, lower the heat to a simmer and cook about 12-15 minutes, or until all of the liquid is absorbed. Remove the quinoa from heat, fluff with a fork, and set aside to cool.
Combine the tomatoes, onion, carrot, squash, cucumber, lemon zest, and herbs in a bowl. When the quinoa has cooled to room temperature, add it to the veggies/herbs and mix well. Mix together the olive oil and lemon juice and add to the salad. Add salt, pepper, and red pepper flakes to taste and enjoy!
Makes about 6-8 servings.
Each of 6 servings: 192 calories; 6 grams protein; 24 grams carbohydrates; 3 grams fiber; 3 grams sugar; 9 grams fat; 1 gram saturated fat; 0 grams cholesterol.
Intern Tina G