Quinoa with Everything Green

All the green veggies and quinoa too! High protein and fiber in a light and satisfying salad. Keep it vegetarian using water or vegetable broth to cook the quinoa, or use beef or chicken broth with cooked meat added if you like that.

Ingredients:

2 cups broth or water

1 cup quinoa (I used this one with ancient grains)

1 cup edamame beans

1  1/2 cups chopped spinach

1 cup diced cucumber

1 avocado, sliced

2 tbsps chopped fresh parsley

1 tsp dry oregano

2 tbsps fresh lemon juice

1 tsp minced garlic

1 tbsp light olive oil

First, cook the quinoa as directed on package then refrigerate for about 30 minutes or until chillled.

Mix the prepared veggies in a large bowl. Combine the parsley, oregano, lemon juice, garlic and olive oil. Add the cooled quinoa to the vegetables, then toss well with the dressing.

Refrigerate until ready to eat and top with sliced avocado.

Serves 2 as a main or 4 as a side.