Ingredients

• 1 Cup Quinoa
• 2 Cups Low Sodium Vegetable Broth
• 2 Green Onions (thinly sliced)
• 3 Tbs Lemon (freshly squeezed)
• 2 Tbs Olive Oil
• 1 Plum Tomato
• 1 Tbs Apple Cider Vinegar
• 1 Bunch of Fresh Italian Parsley (chopped)
• 1-2 Mint (coarsely chopped)
• Fresh Ground Pepper (to taste)
• 1/4 Tsp Cumin
• 1/2 Tsp Sea Salt (optional)

Instructions

The base consists of 4 parts:

1. In a pot cook quinoa with vegetable broth for 20 minutes (see notes below)
2. Add onions, vinegar, lemon juice, olive oil and stir well. Stir in parsley, mint and tomato
3. Season with spices and stir
4. Cover and put in the fridge for 2 hours and serve cold

This recipe is gluten free and packed with antioxidants for the skin.

Quinoa Instructions:

1. Rinse the quinoa in a strainer
2. Add low sodium veggie broth and bring to a boil
3. Lower heat to simmer and cook covered for 15 minutes
4. Let stand, covered, for 5 minutes
5. Fluff and eat!

Click here for a downloadable recipe card