Crunchy Quinoa Salad

This is a delicious and healthy recipe I created to take in my lunch.  It’s best the day made, but is okay the next day too (it’s not as crunchy by the third day). This recipe is pretty adaptable.  Add diced red bell pepper, onion or scallion, fresh corn, or any herbs you like to make it your own.  Make sure to rinse the quinoa before cooking.  Rinsing ensures that bitter coating on quinoa is removed and your recipe will not be bitter.

Crunchy Quinoa Salad

1 cup quinoa
2 cups water
2 stalks celery, finely diced
1 carrot, finely diced
1 medium cucumber-peeled, seeded and finely diced
5 radishes, finely diced
2 tablespoons finely chopped cilantro
1/4 cup extra virgin olive oil (or less)
juice of 1 lime
juice of 1 lemon
Freshly ground pepper

In a medium bowl, rinse the quinoa under cold running water for 2 minutes; drain. Transfer the quinoa to a
medium saucepan, add the water and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, about 15 minutes. Let the quinoa cool competely.  In a medium bowl, gently combine the cooled quinoa, celery, carrot, cucumber, radishes, and cilantro.  Drizzle the olive oil over the mixtue. Add the lemon and lime juice and season with salt and pepper.  Toss and serve at room temperature or chilled.

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