Sophie'S Cold Quinoa & Broccoli, Croun, Yellow Bell Pepper & Parsley Salad

1. 1

   First, steam your broccoli. Steam it for about 5 to 10 minutes until al dente. Let cool off.

2. 2

   Then, cook your quinoa. Place the quinoa in a sieve & rinse the quinoa. Pour the water into a medium cooking pot & bring to the boil. When boiling, add the rinsed quinoa. Stirr from time to time. Put the lid on. Check the cooking process, now & then. The quinoa has to absorb all of the water. Turn the heat lower if necessary. My quinoa took 15 minutes to cook. When the quinoa is totally cooked & ready, the quinoa is tender. Fluff it all up with a fork. Set aside to cool off with the lid on for a further 10 minutes.

3. 3

   In a hot pan, add some fruity EVOO & heat up on high. Add the leaked corn kernels & the yellow bell pepper pieces. Add some Herbamare according to taste. Fry for about 5 to 8 minutes or until tender. Set aside to cool off.

4. 4

   When all of the veggies are cold, add the cut up parsley, the broccoli florets, the corn & the yellow bell pepper pieces to the quinoa. Mix gently. Taste! Add 1 to 2 teaspoons Herbamare according to your taste.

* Per serving · 4 servings · Values may vary.

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