Tomato and quinoa salad

First day of school: forget homework, forget stirring lettuce and make a tomato quinoa salad that'll make you want to bite into the good weather again.
 

Ingredients

• 1 cup white quinoa
• 1 cup red quinoa
• 3 cups cold water or vegetable broth
• 3 organic tomatoes, diced
• 1 medium cucumber, diced
• 1 medium zucchini, diced
• 1 can chickpeas, rinsed and drained
• 2 garlic cloves, minced
• ½ cup Kalamata olives, chopped
• ¼ cup finely chopped red onion
• ¼ cup chopped cilantro
• ½ cup chopped parsley
• ½ jalapeno pepper, finely chopped
• ¼ cup extra-virgin olive oil
• ¼ cup orange juice
• 3 tbsp red wine vinegar
• 3 tbsp. cider vinegar (Discover its benefits)
• Freshly ground black pepper, to taste
• Pink Himalayan salt, to taste

Preparation

1. Cook quinoa over medium heat for 2 minutes. The dry heat will give the quinoa a nutty taste.
2. Add water or vegetable stock. Bring to the boil.
3. Reduce heat and cook quinoa over low heat, until the membrane detaches from the grain, about 12 minutes.
4. Meanwhile, chop the vegetables and prepare the sauce.
5. Once the quinoa is cooked, remove from heat and drain.

Add the vegetables when the quinoa has reached room temperature. Serve with a smile.

Source: www.edenfoods.com