Quinoa Salad with Market Veggies by Tina Ferrari

I decided to use some of the vegetables I bought at the market this morning and make a quinoa salad for lunch today, and I think it would make a great picnic food item. If you can’t get a hold of quinoa you can use rice, couscous, farro, etc. This serves 2.

2 cups vegetable broth (I cheat and use broth cubes)
1 cup quinoa
1 bell pepper, diced
1 large tomato, chopped
3 or 4 radishes, sliced
1 tropea (red) onion, thinly sliced
1 carrot, grated
1/4 cup olive oil
1/3 cup lemon juice
dash salt and pepper, to taste

Preparation:
I generally use one part quinoa to two parts water, but in any event, follow the instructions on your package of quinoa. Cook the quinoa in vegetable broth (once the boils, turn down the heat to simmer it) until it fluffs up, about 15 minutes, stirring occasionally.

While the quinoa is cooking, whisk together the lemon juice, olive oil, salt and pepper.
Cool the quinoa a bit and toss with the vegetables and olive oil/lemon juice mix, stirring to combine well. Chill before serving.

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