E-Book:

39

Printed Book:

39

Quinoa Salad

Add quinoa to vegetable stock. Bring to a low boil then reduce heat to medium-low. Cover and cook until fluffy, about 12–15 minutes. Once cooked, let rest for 5 minutes. In a large bowl, combine onion, peppers, parsley, salt and pepper. Add quinoa into the bowl, toss and coat with 1/4 cup + 1 tbsp. of vinaigrette dressing. Top with pumpkin seeds and sliced avocado to serve.

Ingredients:

1)

quinoa, cooked, rinsed : 1 cup

2)

vegetable stock : 2 cup

3)

medium cucumber, seeded, shopped : 1

4)

chopped red onion : 0.75 cup

5)

red pepper, chopped : 1

6)

chopped fresh parsley : 1 cup

7)

sea salt and black pepper, to taste :

8)

vinaigrette : 0.33 cup

9)

toasted pumpkin seeds : 3 tablespoon

10)

small avocado, pitted and sliced (optional) :

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