Colorful Quinoa Salad

Almost too pretty to eat:
(makes 8 servings)

Salad:
2 cups low sodium* chicken broth (or water)
1 cup quinoa, rinsed
2 cups baby spinach, stems removed, and thinly sliced
1 cup grape tomatoes, halved
1 med. English* cucumber, peeled, seeded, and chopped
1 med. sweet orange pepper, chopped
1 med. sweet yellow pepper, chopped
2 green onions, chopped

Dressing:
3 T. fresh* lime juice
2 T. EVOO
4 t. honey
1 T. grated lime peel
2 t. minced fresh ginger root
1/4 t. Kosher salt

In a large saucepan, bring chicken broth to a boil. Add quinoa. Reduce heat to low, cover, and simmer 12-15 mins. or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir in veggies. In a small bowl, whisk dressing ingredients til blended. Drizzle over quinoa mixture, and toss to coat. Refrigerate til serving.

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Have FUN today!!!!

Love,

MM