Quinoa Salad

Quinoa is a nutritious seed with protein, fiber, and other nutrients. It is a great alternative to rice.



Materials:
Small saucepan
Large saucepan
Vegetable knife
Garlic press
Carrot peeler
Cutting board
Small bowl
Spatulas (or something to stir/mix)
Fork
Spoon

Ingredients:
1 cup quinoa (uncooked)
2 cups hot water
1 small white or yellow onion
1 head of broccoli
5 small carrots (farmer’s market)
1/2 cucumber (farmer’s market)
5 celery sticks
10 grape tomatoes
1 large lemon (or 2 small-medium)
1/4 cup extra virgin olive oil
2 teaspoons parsley
3-4 cloves of garlic (minced)

Directions:
1. Rinse quinoa and drain. Add quinoa to large saucepan and 2 cups of water. Cook on medium to high heat until boiling. Reduce the heat and simmer for 15-20 min or until the water has been absorbed.
2. Remove the saucepan from the heat, cover with a lid, and let sit for 5 minutes. Fluff with a fork.
3. Chop onion, celery, cucumber, broccoli, and tomatoes. Cook the onion in the small saucepan. Use oil in the pan to avoid sticking and/or burning. Stir the onions while cooking and then transfer them to the large saucepan.
4. Use a carrot peeler to shave the carrots. Chop the shaved carrots into smaller pieces.
5. In a small bowl combine olive oil, lemon, garlic, and parsley and mix well with a spoon.
6. Add the remaining vegetables to the large saucepan and mix with a spatula or other mixing utensil.
7. Pour previously made olive oil, lemon, garlic, and parsley mixture all over the large saucepan and mix well.

Enjoy! Serve warm or cold. It may be stored in the refrigerator for up to 3-5 days. Fresh food is made without preservatives, so it is best if eaten right away.