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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
  1. 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.
  2. Chop broccoli, carrots, celery, and cucumber into very small pieces. 
  3. Make the dressing by combining oil, vinegars, sugar, salt, and pepper. 
  4. In a large bowl combine chopped vegetables, quinoa, and 1/2 of the dressing. Toss to coat. Add more dressing if needed. 
  5. Serve with additional salt and pepper. 
  6. If time permits make this salad a day in advance. 

 

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