By: Charlene Lee Wyskida
Ingredients:
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| Quinoa Salad |
2 cups cooked quinoa (cooled) (1 cup uncooked/2cups water, bring to boil, simmer 20 min)
1 can corn (rinsed and drained)
1 can chickpeas (rinsed and drained)
1 cucumber (chopped)
1 red onion - optional (chopped)
1 box grape tomatoes (halved)
Handful of cranraisins
Equal parts balsamic vinegar and olive oil (I used 1/4th cup each)
Salt and Pepper to taste
Juice of one lemon
Preparation:
You can omit or add any veggies (grated carrots, sweet pepper, broccoli etc.,) that you choose. I find this to be a very refreshing salad on its own but its great to put a scoop on a bed of lettuce to make a fast salad for lunch! I sometimes add chicken to the salad or a sliced hard boiled egg for a full meal.
