Looking for something to make for a busy week? Try this recipe and you won’t regret it. Swap out the parsley for cilantro if you want, and feel free to put your own spin on the veggies that are added.

Pro Tip: Pack lunch servings after making it for a quick grab-n-go!

Quinoa Veggie Salad, serves 4

Ingredients:

· 1 cup dry quinoa, rinse if you need to.

· 2 cups vegetable stock or water

· 1 medium cucumber, diced (English cucumber works well here)

· 1 bell pepper, diced

· 1 small red onion (or ½ medium), diced

· 1 bunch chopped parsley (or cilantro)

· ¼ cup olive oil

· ¼ cup lemon juice

· 1 tbsp red wine vinegar

· 2 cloves garlic, minced

· ½ tsp salt

· Pepper to taste

Directions:

1. Cook the quinoa: combine the quinoa (rinsed if needed) and the stock or water in a medium pot. Bring to a boil over medium-high heat, then lower to a simmer. Cook, covered, until the quinoa has absorbed all the liquid (about 15-18 minutes). Remove from heat and fluff with a fork. Allow to cool.

2. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, and salt.

3. In a large bowl, combine cucumber, bell pepper, onion, parsley, and cooled quinoa.

4. Toss with dressing until well combined.

5. Keep in a sealed container in the fridge.