Colorful Quinoa Salad

Marlene Marckwordt

INGREDIENTS

• 1 cup cooked quinoa

• 1/2 cup steamed carrots in small cubes

• 1/4 cup steamed peas

• 1/2 cup chopped of red onion

• 1/4 cup chopped red sweet pepper

• 1/4 cup fine chopped celery

• 1/4 cup chopped yellow or green sweet pepper

• 1 chopped garlic clove

• 1/2 cup fine chopped parsley or coriander

• Seaweed - Kombu or Wakame - (soaked in warm water for five minutes) - optional

PROCESS

1. Cooking the quinoa: ratio of quinoa grain to water (1:1). Bring it to a boil and stir a couple times. When the water is bubbling, reduce the flame to a minimum and let simmer until the quinoa soaks up the water and is nice and fluffy. Let it cool down.

2. Lightly sauté chopped onions, chopped peppers and garlic.

3. Add the sautéed vegetables, seaweed and parsley or coriander to the quinoa and mix it all together gently with a wooden spoon.

Enjoy!