We just got back from five days of camping! My hubby and I had a wonderful time away!
For two of the days, it was only the two of us and we had no agenda at all! It was great
When going away or staying at home, I love to have this salad made up ahead of time!
Quinoa and Vegetable Salad (Gluten Free/ Vegan)
1 c. quinoa (uncooked)
1 Vegetable Bouillon Cube (optional) – I use McCormick or homemade stock
1 c. cherry tomatoes
1/2 c. cucumber- diced
1/4c. red or green onion- diced
1/4 c. red pepper- diced
1/2c. broccoli- diced
1/3-1/2 c. Vinaigrette Dressing
Sea Salt and pepper to taste
** For added protein add 1/3 c, each of pumpkin seeds and sunflower seeds- optional
Cook quinoa with 2 cups of water (or stock) adding bouillon cube, for 15 minutes or until water is absorbed. Let sit five minutes, stir with fork and let cool.
After cooked quinoa is cooled, add diced vegetables and dressing, and mix together in a medium size bowl.
** I mix and match vegetables according to what I have on hand at the time.
Shared On: Swap N’ Share Sunday, Mix It Up Monday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Free Wednesdays, Gluten Free Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Whole Foods Friday