Simple Quinoa Salad

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Vegan, Vegetarian

Servings: 4

Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 15 minutes

*Time Includes Chopping

Ingredients:

• 1 Cup Dry Quinoa

• ¼ Cup Dried Cranberries

• ¼ Cup Pumpkin Seeds

• ½ Red Onion, Finely Chopped

• ½ Cup Fresh Parsley (Finely Chopped)

• Spices: Sea Salt, Garlic, Onion, Black Pepper

• Dressing: 1 Part Olive Oil + 2 Parts Balsamic Vinegar OR Ume Plum Vinegar

How To:

1. Cook quinoa: Add 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and cover for 12 minutes. Then, remove from heat and allow to cool with no cover.

2. Finely chop the red onion and the parsley.

3. Transfer the quinoa to a bowl and add the red onion, parley, dried cranberries, and pumpkin seeds.

4. Drizzle olive oil and vinegar of choice into quinoa. Mix together.

Notes:

• You can serve this by itself or combine with the Simple Kale Salad! This will keep in the refrigerator for up to 4 days!

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)