quinoa salad

Serve on a bed of lettuce and sprouts for the perfect crunch.

I first tasted quinoa salad at a local market. I thought it was delicious until I read the ingredients, which included preservatives and other additives.

However, I liked it so much that I created a recipe, which my family liked even better than the store-bought salad.

The recipe contains eight raw vegetables plus healthy quinoa. I have not tried it, but I believe rice as the grain would also work.

If you like cucumbers, they could also be included. You do not have to be a vegetarian to enjoy this dish.

Except for the time it takes to cut up the vegetables, it is a very easy dish to prepare. Also you can save time by using a food processor.

Be certain to wash the quinoa well before cooking it. I believe the ratio is 1 cup of quinoa to 2 cups water. It does not take too long to cook, so as soon as all water is absorbed, remove it from the stove.

Rhoda Mozorosky of Roseburg is the author of Rhoda’s Whole Food Recipes. Her book can be purchased on Amazon or purchased locally at Whitestone Vitamin Store. If you would like to sign up for a cooking class or a health coaching session, Rhoda can be reached at rhodahealthcoach@gmail.com, www.rhodahealthcoach.com.

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