Quinoa Salad With Vegetables

1. 1

   Rince and drain the quinoa and add to pot with 2 cups of water. bring to boil, turn down fire to lowest setting and cover. Cook for 20 minuites or until germ splits from grain.

2. 2

   wash and dice the Zucchini into a fine cube.

3. 3

   Wash and dry the kale, and cut into chiffonade (ribbons).

4. 4

   Add 1 TBSP of olive oil to a skillet and saute Zucchini for 3-5 minutes on medium high heat. Add kale and cook until just wilted.

5. 5

   Add vegetables and diced tomato to cooked Quinoa while still warm and cover for 5 minutes.

6. 6

   add in cheese, oil and salt and pepper to taste. Serve warm or at room temperature

* Per serving · 4 servings · Values may vary.

No additional tips available.