Citrus Quinoa Salad

Adapted From alexandracooks.com. Cucumbers and cherry tomatoes usually grow in abundance in our summer garden. I get so many I often have trouble figuring out what to do with them. With the cucumbers, I pickle them, make kimchi, make cucumber salad, eat them with dip, or just eat them by themselves. With the tomatoes, I add them to salads, make enchilada sauce, pasta sauce or just walk by them and eat them like candy. However, I like them best fresh and this quinoa version of a tabouli salad is a refreshing way to eat fresh summer veggies and get in loads of nutrition.

Be sure to soak your quinoa or buy the pre-sprouted quinoa. Grains and legumes need to be soaked or sprouted to rid them of anti-nutrients that block the absorption of the minerals your body needs. Soaking and sprouting also aids in digestion of grains and legumes.

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 1 cup home soaked quinoa or Tru Roots organic sprouted quinoa cooked in water or bone broth
• 1/2 small red onion, diced, plus more to taste
• 1 english cucumber, diced
• 2 cups cherry tomatoes, halved
• 3 green onions, sliced, plus more to taste
• 1 small bunch of chives, chopped
• 1 bunch of cilantro, chopped
• 1/4 cup extra virgin olive oil
• 1 orange, juiced
• 2 limes, juiced
• pepper to taste

Directions

In large bowl, combine the cooled quinoa, red onion, cucumber, cherry tomatoes, green onions, chives and cilantro.

Combine in a measuring glass, orange and lime juice. You should have 1/2 cup of juice, if you don’t, juice another lime.

Pour 1/2 cup of the juice over the quinoa mixture and add olive oil.

Season with pepper to taste. Let sit for 10 minutes before adjusting flavor. Taste and adjust with salt, lime, olive oil or pepper (or more green onion or purple onion) as needed.

Serve immediately or refrigerate and serve chilled.