Quinoa Vegetable broth Green peas Carrots Red cabbage Cucumber
Photo: Kirsten Nunez
Lemon juice Olive oil Maple syrup Dijon mustard Sea salt Black pepper
In a small pot, bring the broth to a boil. Reduce to a simmer and add the uncooked quinoa.
Photo: Kirsten Nunez
Instructions
Cook for 15 to 20 minutes, or according to the package’s directions. Fluff with a fork.
Photo: Kirsten Nunez
In a large bowl, combine the cooked quinoa and all the vegetables. Add herbs or spices, if you’d like.
Photo: Kirsten Nunez
To make the lemon vinaigrette, combine all the ingredients in a small bowl. Whisk well and adjust the ingredients as necessary. Serve with the quinoa salad.
Photo: Kirsten Nunez
Photo: Kirsten Nunez