Quinoa Salad

This recipe was developed by Lily's Ladle friend, Chef Dave of Ocean State Pepper Co. Chef Dave loves spice, and we love that about him! This is a great method- cooking quinoa in broth to make it more flavorful and nutrient dense. You can do this with any grain- it's excellent with all rice, millet, barley, anything you'd normally cook with water.

You can definitely add different veggies, depending on what you have in the fridge.

Time: approximately 20 minutes

Yield: 4 servings

INGREDIENTS

1 cup quinoa (any color)

1 pint Lily's Ladle Veggie Mineral Broth

1/2 red bell pepper, chopped

1/2 large red onion, chopped

1 cucumber, chopped

sliced fresh tomatoes

feta cheese, crumbled

Dressing:

3 tbsp red wine vinegar

1/3 cup extra virgin olive oil

2 tbsp You Wanna Pizza Me Spice Blend from Ocean State pepper Co (we love this Italian spice blend because it incorporates tomato!)

Salt and Pepper

METHOD

1. In a medium pot over high heat, combine the quinoa and Veggie Mineral Broth. Bring to a boil, then reduce to simmer and cover for 15 minutes- or until done. Remove from heat. Put into a salad bowl and place in the fridge to cool down.

2. Chop the veggies and cheese. Set aside to wait until the quinoa is a cool as you like.

3. Make the dressing- combine the 3 ingredients (if you don't have You Wanna Pizza Me spice blend, an Italian mix will work: basil, oregano, garlic, onion, salt and pepper) in a bowl and whisk together. Or put them all in a small lidded jar and shake vigorously!

4. Combine the veggies in the quinoa- pour the dressing to coat and stir until well combined. Add the feta. Taste and add salt and pepper to taste.