Excellent cold Quinoa Salad with Veggies

Cooking quinoa:
(1 cup quinoa = 1 cup water)
combine water and quinoa (I add a bit of olive oil, salt and vegan “beef” bouillon)
wait for the pot to start to boil, stir, cover, turn down and simmer for 35 minutes. release lid and let cool down by it’s self.. once you can handle it, fluff and continue to cool (refrigerate)

Chopped Veggies:
yesterdays: chopped up broccoli, carrots, red onion, cucumber, red apple..
you may also add: corn, beans… and other veggies that you might have/like

Once the quinoa has cooled.. (an hour or so) combine the veggies and quinoa and add a bit (1/3 cup) of Safflower OIl (my favorite), or olive, grapeseed, sunflower oil) and salt’n it..

I use Pink Mineral salt from the Himalaya’s – La Seirra Natural Food store

also, I season the veggies (prior to adding the quinoa) with a mixture of dry organic spices:
mustard, celery seed, garlic, onion, chili pepper and blank pepper

thanks for trying it..

~Krista

Little side note: qunioa is in the spinach family not grain.. :)

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