With the fresh things starting to grow in the garden, this quick and easy dish is perfect. Quinoa is a pseudo-cereal. It kind of acts like gain in cooking, but is actually a gluten free seed. It's really versatile, too.
I like to use a tri-colour blend: red, white and black quinoa. First, it's important to wash the seeds to prevent any bitterness. Cook according to the instructions. I like to use a rice cooker to make things easy.
While it's cooking, prep the vegetables and herbs. I like to use: sliced black & kalamata olives, parsley, basil, garlic greens, diced tomatoes and chiffonade spinach.
When the quinoa is done, allow it to cool slightly before adding the vegetables. Season with salt and dress the salad with a vegan Italian dressing. Typically, I like to make my own dressing with balsamic and olive oil, but Italian dressing is a quick and easy cheat!