Quinoa Salad

This salad is so versatile...and the best part is, it gets better the longer it sits!  It's easy to make and enjoy for lunch all week!

Quinoa Salad

1.5 cups cooked quinoa
9 oz grape tomatoes (cut in half)
1 yellow or red pepper, diced (about 200 g)
Chopped fresh herbs: I use what I have on hand in the garden (basil, oregano, parsley)
40-50 g green onion, chopped
1/4 c red onion, diced
1 tbsp olive oil
2 tbsp balsamic vinegar (use really good balsamic)
2 tbsp rice wine vinegar
Juice from 1/4 lemon
salt and pepper to taste

Add everything to a bowl, and mix to combine.  Let sit in the fridge for at least 4 hours before serving to allow the flavours to meld together.

Makes about 4 - 4.5 cups (about 6 servings of 3/4 c each).

Nutritional Information