The Quinolicious Salad

Quinoa is such an easy grain to work with – no pre-soaking required and gets done in 15 minutes flat. Additionally, for your scant effort, you are rewarded with 8 grams of protein and 5 grams of fiber for every cup of quinoa – more than double of most other grains.

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

Ingredients

• 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

To make:
Cook the quinoa in 2.5 cups of water in a pot. Add the turmeric, chilli powder and mint leaves.

Bash up the pepper corns and the cumin seeds. Add that to the quinoa. Let it cool.

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.