Quinoa Salad

0.25 cup, diced Celery, raw
2 cup, chopped Kale
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
0.25 cup Sunflower Seeds, with salt added
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
3 tbsp Cilantro, raw
2 oz Athenos Reduced Fat Feta Cheese
2 serving Boullion Cube, Chicken, McCormick
0.50 Cup Edamame, frozen, unprepared
0.50 cup Wheat Berries, Nature's Earthly Choice Red Winter Wheat WG 1/4 C dry
1 serving avacado 1 medium
1 cup English Cucumber (by SHANIBUG7426)

I use Kroger tri-color quinoa - multi color and faro. I'm all about simple and simple clean up. I cook them together in one pot following the directions on the package for the correct amount of liquid. If you are in a rush you can cool this quickly on a large cookie sheet and place it in your fridge or freezer for quick cooling. While the quinoa and farrow are cooking prepare your veggies. While it is cooling - I do my kitchen clean up! This can also serve as a great lunch or dinner by adding grilled chicken or fish. Packed with protein and low in fat. I don't use any oil.

Cook quinoa and farro together with bullion cubes and water as directed on package. Cool. Chop and dice remaining ingredients and add. Juice one lime add and season to taste with black pepper, cumin, salt. Any variety of fresh vegetables can be added. Consider fresh green beans, pea pods, thinly sliced radish, the options are limitless.

Serving Size: makes 12 servings