Colorful Quinoa Salad

This oil-free salad is light and delicious. It’s beautiful, crunchy, lightly salty and sweet plus packed with nutritious fabulousness!
1 cup uncooked quinoa
1 cup celery, diced
1 cup or handful of spinach, chopped
1 16 oz jar mandarin oranges, drained (or use 3-4 little snack size)
1/2 cup cherry peppers, or grape tomatoes, or roasted red peppers, chopped
1/2 cup green onions, sliced
1/4 cup slivered almonds, baked on sheet at 350 degrees for about 10 minutes (optional roasting the almonds really brings forth the nutty flavor)
1/4 cup fresh parsley, chopped (optional)
1 vegan bouillon cube (optional)
Salt and pepper to taste

Set oven to 350 degrees. Prepare a medium-small covered casserole by greasing it with coconut oil. Place quinoa, 2 cups water and the bouillon in the casserole, stir, cover and bake for 60 minutes. In a large mixing bowl, add remaining ingredients. When quinoa is cooled, stir well and add it to the bowl. Season to taste. Serve and/or store up to 5 days in refrigerator.

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