Rainbow Quinoa Salad

Ingredients 

1 c quinoa

2 c water

1 medium tomato, chopped

1 medium carrot, chopped

1/2 red onion, finely chopped

1/2 c pitted kalamata olives, chopped

1 bell pepper, chopped

1/2 c cooked black beans

1 T olive oil

1 T balsamic vinegar

Salt and pepper to taste

Instructions

1. Start by cooking quinoa. Boil water in saucepan, once boiling add quinoa.  Cover pot and turn to medium-low heat for 15 minutes, let rest for 5 minutes.

2. Combine all ingredients in medium sized bowl.  Add more olive oil and balsamic vinegar to taste.

Makes 4 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This is great made ahead of time and it allows the flavor to develop more.

-       For easier preparation you can allows use pre-chopped veggies or shredded carrots from the store.

-       This recipe is very adaptable, you can add and subtract veggies based on what is available or your favorites