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While it doesn’t really fall under the “baked” category, this is one of my favourite things to make.  It’s been a huge hit with my friends and family, as well.  I make a big batch of this every week.  It’s super healthy, great to eat on the run or take to a dinner party.  Enjoy!

QUINOA
3 cups of water
1/2 cube vegetable stock (I used organic vegetable bouillon)
1.5 cups of quinoa

Prep:
Boil water, insert quinoa.  Cover, simmer for 20 minutes.  Remove from heat, fluff with fork, allow to cool.

SALAD
1 cucumber, diced
1 pint of cherry tomatoes, halved
1 yellow capsicum, diced
1/4 cup olive oil
1/3 cup apple cider vinegar (use organic, with mother of vinegar)
2 clove of garlic, minced
Bunch of cilantro, chopped

Prep:
Toss all vegetables in cooled quinoa.  Mix together olive oil, vinegar and garlic.  Stir dressing into salad.  Add cilantro to taste.  Refrigerate in air tight container.  Will keep for one week.

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