Ingredients

Salad:

• 1 cup dry quinoa
• 2 cups water or low-sodium vegetable broth
• 2 large carrots, diced
• 3 large celery stalks, diced
• 1 large red bell pepper, diced
• 3 green onions, sliced
• 3 Tablespoons minced parsley

Dressing:

• 1/2 cup rice vinegar
• 2 Tablespoons water
• 1 Tablespoon vegetable oil
• 2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder

Directions

1. Wash hands with soap and water.
2. Rinse the quinoa in a fine-mesh wire strainer under running water for 1 minute.
3. Bring the water or broth and quinoa to a boil in a 2 to 3-quart saucepan. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
4. While quinoa is cooling, combine all the vegetables in a salad bowl.
5. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients. Add to the vegetables.
6. Add quinoa and stir gently to combine.
7. Refrigerate leftovers within 2 hours.

Notes:

• Try adding chopped cilantro or basil instead of parsley.
• No quinoa? Use bulgur instead.