Gluten-Free Quinoa Salad

There's a lot to love about quinoa—it has about 11 grams of protein per cup cooked and has iron, magnesium, and fiber. It can be prepared faster than most other grains which add up to a win-win for busy lifestyles.

Ingreadient

For the Quinoa:

• 4 cups vegetable broth, or water
• 1 1/2 cups raw whole-grain quinoa
• Salt, to taste, optional

For the Vinaigrette:

• 1/3 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Salt, to taste, optional
• Freshly ground black pepper, to taste, optional

For the Vegetables:

• 1 medium cucumber, sliced
• 1 red or yellow bell pepper, diced
• 1/2 small red onion, diced
• 1/2 cup broccoli florets, lightly steamed
• 2 medium tomatoes, chopped

Direction

Make the Quinoa

1. Gather the ingredients.
2. In a medium saucepan, bring the vegetable broth (or water, if you prefer) to a boil. Salt the water to taste if using water.
3. Add the rinsed or un-rinsed quinoa (see below after the directions), stir, and bring back to a boil.
4. Reduce the heat to low and simmer, covered, for 15 to 20 minutes or until the quinoa absorbs all the liquid. 
5. Remove from heat and set aside for 10 minutes, still covered, to allow the quinoa to fully absorb any liquid and become fluffy.

Make the Vinaigrette

1. While the quinoa is cooking, in a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic cloves, and salt and pepper.
2. Set aside at room temperature.

Make the Salad

1. Remove the cover from the quinoa and fluff it with a fork.
2. Allow it to cool slightly and then toss with the sliced cucumber, diced bell pepper, diced red onion, steamed broccoli, chopped tomatoes, and the lemon-garlic vinaigrette, stirring to combine well.

3. Add more salt and pepper to taste, and chill before serving if you have the time, although this is just as tasty at room temperature.