Quinoa Chopped Salad
- 1/2 cup of The Grain Market Quinoa
- 1 crown of broccoli
- 3 carrots
- 2 stalks of celery
- 1 cucumber
- 1/4 cup canola oil
- 1/2 cup rice wine vinegar
- 1 tsp apple cider vinegar
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- Rinse quinoa well. In a small saucepan place rinsed quinoa, 1 cup of water, and a few shakes of salt. Bring to boil. Boil one minute then turn heat to low and cover. Let cook for 15 minutes or until moisture is absorbed. Fluff with a fork and cool completely.
- Chop broccoli, carrots, celery, and cucumber into very small pieces.
- Make the dressing by combining oil, vinegars, sugar, salt, and pepper.
- In a large bowl combine chopped vegetables, quinoa, and 1/2 of the dressing. Toss to coat. Add more dressing if needed.
- Serve with additional salt and pepper.
- If time permits make this salad a day in advance.
