- 4 cups (14 oz.) veggie broth
- 1 cup uncooked red quinoa
- 1 cup uncooked gold quinoa
- 1/3 cup olive oil
- 2 TB lemon juice
- 3 TB seasoned rice vinegar
- 1/2 red bell pepper chopped
- 1/2 gold bell pepper chopped
- 1/2 small red onion, finely chopped
- 1 cup black olives
- 1/2 English cucumber quartered and cut into bite size pieces
- 1 cup quartered artichoke hearts (fresh or canned packed in water)
- 1/2 cup sliced baby heirloom tomatoes
- 1/2 cup chopped fresh Italian parsley
- Fresh ground sea salt & pepper to taste
2. In a small bowl, whisk together the lemon juice, vinegar, and olive oil.
3. Gently toss the quinoa together with bell peppers, onion, olives, cucumber, artichoke hearts, tomatoes & parsley. Pour oil & vinegar mixture over the quinoa.
4. Add salt and pepper to taste. Garnish with parsley. You may serve immediately but it tastes even better if you let it marinate in the fridge for a few hours. This recipe is vegan and gluten & dairy free.