Sunny Summer Quinoa Salad

Jackie’s pick.Can be prepared the day before. 1 cup of cooked quinoa has 8 grams of protein!

Ingredients

• 1 ½ cups water
• ¾ cup quinoa
• 2 cups finely diced zucchini
• 1 cup finely diced red bell pepper (about 1 pepper)
• 1 cup finely diced yellow bell pepper (about 1 pepper)
• 1/3 cup roasted, unsalted sunflower seeds
• 1/3 cup dried currants
• 2 tbsp. minced fresh parsley
• 2 tbsp. minced fresh cilantro
• 1/3 cup fresh lemon juice (1-2 lemons)
• ¼ cup olive oil
• 1 tsp minced fresh garlic
• ½ tsp salt

Directions:

1. Bring the water and quinoa to a boil in a small saucepan.
   Place zucchini, red peppers, yellow peppers, sunflower seeds, currants, parsley and cilantro in a large bowl.
2. Add the cooled quinoa.
3. Whisk the lemon juice, oil, garlic, salt, cayenne, cumin and turmeric in a small bowl.
4. Pour the dressing over the salad ingredients and gently toss until evenly distributed.