Ingredients
- 1 cup quinoa (250 mL) blond or brown or mixed
- 2 cups (500 mL) vegetable stock
- 3 stacks celery minced 1/2 inch (1.25 cm) thickness
- 10 mini grape tomatoes or any varieyt of small juicy tomatoes, cut in half
- 1/2 cucumber diced into 1/2 inch (1.25 cm) cubes
- 1-2 lemons
- 2 tablespoons (30 mL) olive oil
- 1 teaspoon (5 mL) salt
- Pepper to taste
Directions
- Place quinoa in medium sauce pan.
- Pour in stock and salt, bring to a boil over high heat.
- Once boiling, cover with lid and turn heat to low.
- Allow to simmer for 10-12 minutes.
- Remove lid and fluff with fork.
- Add all chopped vegetables to a large bowl.
- Add quinoa, juice of 1-2 lemons, salt, and pepper to taste.
- Serve.