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!