1TeaspoonOlive OilAvocado Oil and Coconut Oil also work well
1/2CupRed Bell PeppersFinely chopped
1/2CupYellow Bell PeppersFinely chopped
1/2CupOrange Bell PeppersFinely chopped
1/4CupOnionSweet, Finely chopped
1MediumGreen Chili PepperFinely chopped. Vary to taste
1TablespoonCilantroFinely chopped
3TeaspoonsLemon Juice
2TeaspoonsBalsamic Vinegar
1/4TeaspoonHimalayan Pink SaltOr to taste
Instructions
Wash quinoa, drain, add filtered water to cover the seeds and let soak for a couple of hours. If you don't have time, you can cook right away (see the next step).
If soaking, drain the water. Add 2 cups of filtered water, a teaspoon olive/avocado/coconut oil and cook until done. Fluff with fork and store in refrigerator, if you want to serve a chilled salad. Otherwise, leave at room temperature.
Chop bell peppers, onion, cilantro, green chilies and mix everything in a large bowl.
Add the fluffed quinoa, salt, lemon juice and balsamic vinegar to the veggie bowl and mix well.
Serve as a dish by itself or as a salad preceding a meal.
Notes
This colorful and crunchy dish can be eaten cold and is a great item to serve by itself at lunch, or as a prelude to dinner, as a salad.* Use organic ingredients where possible