Quinoa Salad

  • 1 cup quinoa
  • 1 cup mix of red/yellow/orange peppers, chopped
  • 1 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup cucumber, chopped
  • 1/3 cup onion, chopped
  • 2/3 cup flat leaf parsley
  • 1/2 cup FIORE Extra Virgin Olive Oil
  • 1/4 cup FIORE Siracusa Lemon White Balsamic
  • 1 tsp black pepper
  • Lettuce or tomatoes or peppers to hold salad

Cook quinoa according to package directions. Lay out on flat cookie sheet. Cool. Mix chopped vegetables with quinoa. Blend together the olive oil, balsamic, and black pepper. Pour over vegetables and chill for 8 hours. Serve on a bed of lettuce or stuffed in a tomato or pepper. Serves 8

(Substitute these veggies for any others)

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