Colorful Quinoa Salad

Use Organic As Much As Possible!

If you don't eat organic, consider eating the Dirty Dozen organic. The Dirty Dozen are the fruits and vegetables that contain the most pesticides. Take a look at the Dirty Dozen list on the Environmental Working Group's (EWG) website: https://www.ewg.org/

Count your colors, not your calories!

Look for the colors of the rainbow on the foods that you eat.

Ingredients:

• 1 cup tri-color quinoa
• Fact: The correct pronunciation of quinoa is "Kee-NO-ah" (not "keen wah"). Quinoa originated in South America, where I am from, and that's how the natives pronounce it.
• 1 red, 1 orange, and 1 yellow pepper, sliced into small pieces
• 1 cup chopped cilantro or parsley
• ¾ cup chopped red onion (or more if you prefer)
• ½ cup chopped scallions
• ½ cup shredded carrots
• 16 oz chicken bone broth
• 2 tbsp olive oil
• 2 tbsp Dijon mustard (country-style)
• 1/8 tsp turmeric
• ½ tsp rosemary (fresh or dried)
• Salt & pepper (I use Herbamare, a mix of sea salt and herbs)

Instructions:

AFTER RINSING THE QUINOA, COOK IT IN THE BONE BROTH UNTIL THE BROTH IS ABSORBED.

1. Let the quinoa cool for about 5 minutes.
2. Put the quinoa in a bowl, add all the raw chopped vegetables and remaining ingredients and mix everything together.
3. Serve with a high-quality animal protein or plant-based protein, such as edamame, tofu, or chickpeas, and a green salad.
4. This is a delicious, easy recipe that's full of antioxidants!