The One With the Quinoa and Veggie Salad

More deliciousness in the vegan department! I'm not missing meat at all these days. Butter and sour cream, perhaps... but not meat!

This salad is wonderfully fresh and very filling. It has a nice, smooth flavor that is a guaranteed crowd pleaser. It was inspired by Maria's  (of Two Peas and their Pod) Black Quinoa Salad. If you are looking for Vegan or Vegetarian meal ideas, they have a pretty good arsenal. And everything I've tried of theirs is very, very good.   

Quinoa and Veggie Salad
(Serves 4)

• 1 cup dry red quinoa
• 2 cups vegetable broth
• 4 green onions, diced small
• 1 avacado, diced medium
• 2 tomatoes, diced medium
• A small handful of cilantro, chopped small
• 1/4 cup lime juice
• 1 Tablespoon olive oil
• 1/4 teaspoon ground cumin
• Salt and pepper to taste 

In a medium saucepan over medium heat, bring the quinoa and vegetable broth to a boil. Let boil for five minutes and then reduce heat to low and let simmer for 15-20 minutes, until broth is all absorbed. Remove from heat and fluff with a fork.
Meanwhile, chop your veggies and have them ready to add to the quinoa.
Make your dressing: in a small bowl combine lime juice, olive oil and cumin. Whisk together and then drizzle over your salad. Toss with a fork to coat evenly and enjoy!

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