Serves: 2
Time: 20 minutes
Meal: Lunch or dinner
Dietary: Gut Health, Vegan, Vegetarian

This recipe requires very little active time, making it the perfect lunch to make when you have a million other things to do!

Ingredients

• Quinoa
  1 cup quinoa (or 3/4 cup cooked brown rice/barley),
  2 cups water,
  1/2 tsp turmeric,
  1/2 tsp cumin,
  1/4 tsp salt,
• Salad
  1 cup chopped cucumber,
  1/2 cup chopped tomatoes,
  1 roasted capsiscum (can use from a jar, drain any oil or brine),
  1/4 cup each of parsley, mint, and basil 
• Dressing
  1/4 cup lemon juice,
  2 tbsp cup olive oil,
  1/4 tsp himalayan pink salt
• Optional toppings
  Toasted almonds
  Goats cheese for non vegan
  

Utensils

• Rice cooker

• Cutting board

• Knife

• Mixing bowl
  
  
  

Method

1. You can substitute quinoa in this salad for 1 cup of cooked brown rice or 1 cup of cooked pearl barley (contains gluten). 

2. Add quinoa, water, turmeric, cumin, and salt to a rice cooker. Follow the instructions for your appliance to begin cooking the quinoa.

3. Once it's cooked, remove lid and allow to cool. Tip: To cool it quickly, spread it out on a baking tray.

4. Meanwhile, chop tomatoes, cucumbers, roasted capsicum, parsley and basil.

5. In a small bowl, add lemon juice, olive oil, and salt, and whisk well.

6. To a mixing bowl, add quinoa (must be completely cooled or it will get mushy) and all veggies, and mix.

7. Add the dressing, and mix again.
   
   Optional: add toasted almonds and goats cheese for extra flavor! Ready to serve!
   

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