Easy recipe for a light salad with cucumbers, peppers, onions, and a simple lemon-y dressing. YUM.
1 cup dry quinoa
1 (14.5 ounce) can chicken or veggie broth
1red bell pepper, diced
1/2red onion, diced
1/4 cupavocado oil (olive oil works too)
1 tablespoonapple cider vinegar
2 tablespoonslemon juice (or half of a lemon’s worth)
salt/pepper to taste
Cook quinoa per box directions, or using your rice cooker. To cook quinoa in the rice cooker, wipe the inside of the rice cooker bowl with coconut oil to reduce sticking. Add 1 cup dry quinoa with 1 can of chicken broth. Close and cook on white rice setting.
While the quinoa is cooking, dice cucumbers, red onion, and bell pepper.
Let the quinoa cool for a few minutes when it is done, then place it in a large bowl. Add diced vegetables, avocado oil, apple cider vinegar, lemon juice, salt and pepper. Mix well.
Store in air tight container in the refrigerator. Salad is best when eaten at least 12 hours after it is made.