| 8 | 30 | 125 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 12 |
| 1 1/2 cup | Organic Quinoa (rinsed well) |
| 3 cup | Vegetable stock/broth, low sodium (or water) |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 1 cup | Frozen green peas (thawed) |
| 1/4 cup | Red onion (diced) |
| 3 green onion (stem) | Green onion (thinly sliced or 1 shallot, chopped) |
| 1/4 cup | Dill, fresh (chopped) |
| 1/4 cup | Parsley, fresh (chopped) |
Add quinoa to broth or water in a medium saucepan. Stir and bring to a boil. Reduce to simmer. Cover and cook 15 minutes without stirring, or until liquid is absorbed. Move to a bowl and toss with 1/2 cup basic salad dressing (see recipe). Cool slightly and add remaining ingredients, tossing well with a fork. Add more dressing as needed and adjust seasoning. (Add any leftover veggies for variety.)
| Grain | 0.3 |
| Meat Alternative | 0.1 |
| Vegetables | 0.4 |
