This simple, yet filling, dish is vegan, vegetarian, dairy-free and gluten-free.
And did I mention, it’s fast and easy?
2 cups quinoa (rinsed well)
3 ½ cups water
¼ cup extra-virgin olive oil
2-3 Tablespoons lemon juice or apple cider vinegar
¼ Teaspoon sea salt
¼ cup toasted sunflower or pumpkin seeds
¼ cup scallions, chopped
½ bunch fresh basil, chopped
½ bunch parsley, chopped
Whisk olive oil, lemon juice, and sea salt together in a small bowl and set aside.
Place quinoa and water in a pan. Bring to a boil.
Cover and simmer for 13-15 minutes.
Remove from heat and let stand for 5 minutes. Place cooked quinoa in a mixing bowl.
Add seeds, scallions, and fresh herbs, and fluff.
Add dressing and lightly toss.
You can add additional items as desired.
If I have fresh mushrooms, I’ll slice and sauté them.
They add an interesting flavor and texture to the dish.
Get creative and have fun with this!