Quinoa Salad

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This recipe couldn’t be any simpler and it works great on its own as lunch, or as a side with dinner. It keeps marvellously for several days in the fridge.

Quinoa Salad

1 cup quinoa
juice and zest of one lemon
olive oil (twice the amount of lemon juice)
2 diced peppers
1 diced zucchini
1 diced carrot
3 chopped green onions
3/4 cup dried cranberries
1 cup crumbled feta cheese

Cook quinoa as you would with rice (2 cups water, 1 cup grain). Bring to a boil, turn down and simmer for 15 minutes, or cook as package directs if different. Let sit off the heat for 5 minutes and then fluff with a fork.

Cool at bit then add zest and juice of one lemon, and twice that amount of olive oil, mixing to coat all while still warm. Let cool completely then add chopped peppers, zucchini, green onions, carrots, dried cranberries, feta cheese, almonds etc. as desired.

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