This is one of our favorite salads this summer. Bright, fresh, and so quick to prepare.
For a printable version, click here.
1 cup quinoa, uncooked
1 cup shredded carrots
1 cup chopped cucumber
1 cup chopped sugar snap peas
1/2 cup raisins or golden raisins
1/2 cup edamame, shelled
1/2 cup salted sunflower seeds
1/4 cup flat leaf parsley, chopped
White Balsamic Vinegar
pepper (to taste)
Rinse quinoa well in a fine mesh strainer. Bring 1-1/2 Cups water and 1/2 tsp salt to a boil. Add quinoa, turn heat to low, cover, and simmer 15 minutes until all water is absorbed and quinoa is tender. Let cool.
Transfer quinoa to a large bowl and add carrots, cucumber, snap peas, raisins, and sunflower seeds. Drizzle with olive oil and vinegar to taste and season with pepper.