This salad is a wholesome lunch that keeps well all day. You can have it heated or at normal temperature. And best of all, I got an excuse to use my newly prepared sun dried tomatoes.
Quinoa Salad with Sundried Tomatoes, Peppers, Carrots, and Olives
- 1 cup quinoa
- 5-7 slivers of sundried tomatoes
- 1 green pepper
- 1 carrot
- Handful of chopped black olives
- Pinch of turmeric powder
- ½ teaspoon of chilli/paprika powder
- 10-15 black pepper corns
- Teaspoon of cumin
- Handful of mint leaves
- Dash of olive oil
Cook the quinoa in 2.5 cups of water in a pot. Add the turmeric, chilli powder and mint leaves.
Chop the pepper and carrot.
Once the quinoa is cooled down (so as not to cook and ruin the color of the veggies), add the veggies along with the sundried tomatoes.Add a splash of olive oil on top and toss well.