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- Wash hands with soap and water.
- Rinse the quinoa in a fine-mesh wire strainer under running water for 1 minute.
- Bring the water or broth and quinoa to a boil in a 2 to 3-quart saucepan. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
- While quinoa is cooling, combine all the vegetables in a salad bowl.
- In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients. Add to the vegetables.
- Add quinoa and stir gently to combine.
- Refrigerate leftovers within 2 hours.
- Try adding chopped cilantro or basil instead of parsley.
- No quinoa? Use bulgur instead.