Easy Quinoa Salad

Quinoa is probably my favorite grain - both for taste, texture and nutritional profile. I have almost completely replaced rice in my meals because I like the nuttier flavor of quinoa. It cooks faster than unrefined rice too. It’s an added bonus that it is one of the few grains that is a good source of protein - containing all the essential amino acids. On really cold days, I enjoy quinoa in soups or freshly cooked under stir fry. Now that we have some warmer days, I’ll start making quinoa salad more frequently. Here is my simple process (I don’t call it a recipe because I make it a little different each time!):

• Cook quinoa. I usually add onion flakes to the liquid. Often I used tea (herbal or black) instead of water. Allow to cool.
• Chop colorful vegetables into small pieces. My favorites are bell peppers and carrots although just about any firm vegetable from the crisper will do.
• Combine ingredients in large container with salad dressing. My favorite is balsamic vinaigrette although raspberry vinaigrette is good too.

The salad is best when it has a few hours in the refrigerator for the flavors to mingle. It is excellent leftover too either as a salad or heated and used under a stir fry.