Mixed Quinoa Salad

This easy to make quinoa salad is refreshing, and full of flavor. I prepare quinoa the same way I cook white rice - two parts water to one part rice/quinoa.

Ingredients:

1/2 cup white quinoa
1/2 cup red quinoa
2 cups water
I plum tomato, diced
1/4 of red bell pepper, diced
1/4 of green bell pepper, diced
4 petit cornichons, diced
1/4 of a large red onion, diced
1 Lemon, juice and zest
1 teaspoon of white wine vinegar
2 tablespoons of good extra virgin olive oil
Salt and pepper

Preparation:

1. First put a little olive oil in a small pot on medium-high heat, and pour the red and white quinoa in.

2. Move the quinoa around, so that it's all just coated in oil, and then pour in the 2 cups of water, and add a pinch of salt. Allow that to come to a boil, then cover and reduce heat to medium-low.

3. Cook for 20 minutes. When the quinoa is ready, fluff and place in the bowl you will be using to prepare it. Let it sit to cool down and in the meantime, prepare the remaining ingredients.

4. Once the quinoa has cooled, add all the remaining ingredients (except the lemon, vinegar, salt & pepper, and olive oil), and mix well.

5. To a small bowl add the lemon juice and zest, vinegar, extra virgin olive oil and the salt & pepper. When the vinaigrette is well combined, add to the quinoa salad.

You can eat this with a protein of your choice (I used tuna when I made this), added to leafy greens, or as a stand-alone dish.

For up to 3 people.