Ingredients:

4 C vegetable broth

2 C raw whole grain Quinoa (keen-wah)

1 cucumber, sliced

1 red or yellow bell pepper, diced

1/2 C lightly steamed broccoli florets

2 tomatoes, chopped

1/4 C medium intensity extra virgin olive oil from The Tasteful Olive

1/3 C lemon juice

2 cloves garlic, minced

Dash sea salt and pepper, to taste

 

Directions:

Cook Quinoa in broth for about 15 minutes, stirring occasionally. While cooking, whisk together lemon juice, olive oil, garlic cloves and salt/pepper. When Quinoa is finished cooking, allow to cool slightly, then toss with vegetables and lemon juice mixture. Stir to combine well. Serve warm or cold.