Super Salad

1˝ cup dry quinoa (12 oz package) Rinse unless you purchased the pre-washed.
1-2 bunches of parsley (curly parsley) Cut stems off and put in food. processor to finely chop (can chop by hand if food processor is not accessible)
1-2 bunches of green onions (chopped)
1 cup of chick peas (garbanzo beans) (drained)
1 avocado
Chopped broccoli and cauliflower (slightly steamed)
1 red bell pepper
2-3 cucumbers sliced and cut in half
Cherry tomatoes (I used one container)
Mint (fresh or dried crushed mint)
Salt
Cayenne pepper
Black pepper
Lemon juice
Olive oil
Cavender’s Greek Seasoning
Garlic powder

Cook quinoa: The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will cook about 3 cups.

Rinse the quinoa well under cold water and drain. Rinse using a fine mesh strainer unless you purchase the pre-rinsed quinoa.

Put the rinsed quinoa into a saucepan and add water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every one cup of quinoa. You can adjust the amount of water based on the texture you want your quinoa. Obviously the less water, the more rice-like, crunchier texture, and the more the water the softer the quinoa.

Cover and bring to a boil. Immediately after it starts to boil, turn the heat down to a simmer. Simmer for 10-15 minutes. You know the quinoa is done cooking when all the water is soaked up. Make sure there is no excess water at the bottom of the pan. Fluff quinoa with fork.

In a rice cooker: Put rinsed quinoa into rice cooker and add necessary amount of water (remember quinoa to water ratio is 1:2). Turn on rice cooker and let cook for about 15 minutes. Very simple!

While the quinoa is cooking, chop ingredients listed above. Once the quinoa is cooked and vegetables are chopped, combine in bowl and mix well. Add seasonings to taste. Chill in refrigerator for a couple hours to allow quinoa to soak up the seasonings.