Colorful Quinoa Salad

Author: Heather Leno
Yield: 10 cups Prep Time – 20 - 25 minutes Cook Time: 15 minutes Chill Time: 2 hours
Ingredients:

1 1/2 cups quinoa

2 1/2 cups water

1/2 teas garlic powder

3/4 tsp salt

 

1/2 cup green onions, sliced ¼”

12 oz. can black olives, sliced

3/4 cup diced red bell pepper

3/4 cup diced yellow bell peppers

1 cup garbanzos, rinsed and drained

1 1/2 cup English cucumber, diced small

optional herbs*

 

6 tbsp fresh lemon juice (or to taste)

1/4 – 1/2 teas salt (to taste)
Instructions:
  1. Put quinoa in a fine mesh colander and rinse thoroughly under cold water. Drain well. — This will remove the bitter coating on the grain and leave it with a nice pleasant taste.
  2. Combine water and the rinsed quinoa; stir in 3/4 teaspoon salt and all the garlic powder. Bring to a boil, cover and turn to simmer.  Cook for 15 minutes until water is absorbed.  Remove from heat.
  3. Keep covered and let stand for five minutes, then fluff with fork and set aside to cool.
  4. Prepare vegetables while quinoa is cooking.
  5. After the quinoa is completely cooled, add the vegetables, the lemon juice and the remaining salt, sprinkling it evenly over all.  Stir, folding carefully from all sides to blend salt and lemon completely.  Taste and make any needed adjustments.
  6. Chill for 30 minutes.  Always stir before serving.
Notes:

*this salad is delicious just as it is, but if desired, 1/4 cup minced herb of choice, such as basil, parsley, cilantro, etc. could also be added.