1 3/4 cup Vegetable Broth (I didn't have any on hand, so I just used water)
1 cup Quinoa
3 whole green onions, chopped
1 whole tomato, diced
1/2 whole English cucumber, diced
2 Tablespoons EVOO
1 Tablespoon Balsamic Vinegar
1 pinch sea salt
lemon wedges
1 = Heat broth/water in a medium pot to boiling, add quinoa and stir. Cover with a lid and reduce heat to low. Simmer for about 15 minutes or until all of the liquid is absorbed. Remove from heat and fluff with fork.
2 = Toss vegetables, oil, vinegar and salt in a large bowl. Add cooked quinoa and stir. Serve warm or chill in the refrigerator until ready to serve.
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