Ingredients

• 1 cup Quinoa Organic Grain
• 2 cups Water or Vegetable Broth
• 1/2 tsp kosher salt
• 1 cup Edamame (soy beans) organic, shelled & pre-cooked (soy beans)
• 1 cup Cucumber(s) cut in small cubes
• 1 cup Roma Tomatoes seeded and cut in small cubes
• 1 cup Sweet Bell Peppers seeded and cut in small dice (red, green, yellow or orange)
• 1 cup Parsley fresh flat leaf, chopped fine
• 2 Garlic cloves, minced
• 1 Lime Juice (of one Lime)
• 2 Tbsp Rice Wine Vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp Cracked Black Pepper
• 1/2 tsp kosher salt

Instructions

1. Cook one cup of Bob's Red Mill organic quinoa according to the package directions in either water, vegetable or chicken stock with 1/2 tsp salt. Once it is fully cooked, set aside to cool completely.
2. Place cooled quinoa in a large bowl and add all remaining ingredients. Stir gently to coat everything well and incorporate seasonings.
3. Cover bowl with a lid or plastic wrap and refrigerate for 1-2 hours before serving. Or, refrigerate overnight and serve the next day. The flavors develop even more when this salad marinates overnight.
4. ENJOY! as a side dish with fish or chicken. It is also fabulous on a bed of fresh arugula garnished with some crumbled feta cheese and sliced kalamata olives. There are many ways to enjoy this salad!