Quinoa Taboule Salad GMO & Gluten Free
1 package organic quinoa
2 quarts organic vegetable or chicken stock 2 yellow onion, minced
3 green zucchini, cut into half moons
1 bunch flat leaf parsley
1 bunch fresh basil leaves
1/2 cup organic extra virgin olive oil
1/4 teaspoon cayenne
1/4 teaspoon curry powder
1 tablespoon pink salt
Cook the quinoa in vegetable or chickens stock for 25 minutes. Turn off stove and all all other ingredients. Stir to mix gently and leave covered for 10 minutes. Store in refrigerator in glass ball jar for up to 5 days.
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