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



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.