Veggie Quinoa Salad

1TBSP olive oil

3 cloves garlic, crushed

1 cup dry quinoa

2 cups water (or vegetable broth)

1 TSPS chicken seasoning (salt free or low sodium)

1 red onion

1 red bell pepper

1 cucumber

2 Roma tomatoes

Dressing:

Juice of 1 lime

3 TBSP olive oil

1/4 tsp ground cumin

1TBSP chopped fresh cilantro

1TBSP chopped fresh parsley

1tsp salt

Add the 1 TBSP of olive oil, garlic and dried quinoa to a non stick skillet. Allow to brown on medium-high heat for about 2-5 minutes. Add water and chicken seasoning and turn to high. Once it boils, turn heat down and cover. Allow to cook about 15 minutes. Once the quinoa is cooked (but still a bit “aldente”), remove from heat and allow to cool. Meanwhile, chop up the veggies and set aside. The veggies are good when cut smile (size of a kernel of corn). Mix up the dressing and set aside. Once quinoa is cool, toss all together and serve.