Quinoa Salad

Quinoa Salad This colorful salad would be great to have on hand to use leftovers for quinoa tacos, or in a mixed green salad etc…

6 cups cooked quinoa
1 cucumber, peeled and diced
3 carrots, grated
1 rubber band of asparagus, steamed and cut
1/2 cup fresh Italian leaf parsley, snipped or chopped
1 lemon, juiced
1 tsp. corriander
salt and pepper to taste

Cook quinoa according to package directions or use 2 to 1 ratio water to grain. Break the rough bottoms off the asparagus by snapping them closest to the bottom as you can. While the asparagus steams for 5/6 minutes, place the parsley in a cup and use a kitchen sheers to snip away until chopped. Grate carrots, dice cucumber and juice the lemon. Place everything in a large mixing bowl. Add seasonings, stir well and serve with vegan ranch.

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