Quinoa Salad
By NNevland
This is a great recipe to keep in the fridge and bring for lunch a few days in a row. It's refreshing and enjoyable every time.
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Ingredients
- - 1 cup quinoa per 2 cups chicken stock: cook 20 minutes, then cool
- - ½ yellow pepper cut into bite sized pieces
- - ½ cup tomatoes cut into bite sized pieces
- - 1 cup cucumber cut into bite sized pieces
- - 5 tbsp oil
- - 2 tbsp apple cider vinegar or balsamic
- - Lots of garlic (start with 3 cloves)
- - Black pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook quinoa in chicken stock for 20 minutes, then allow to cool.
Step 2
Mix olive oil, vinegar, and garlic together to make a dressing.
Step 3
Put together cut up veggies with quinoa. Add dressing and mix well. Add pepper to taste.
Step 4
Refrigerate until you are ready to enjoy it!
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