Ingredients
Cucumber & Tomato Quinoa Salad
1 cup quinoa 1½ cups chicken broth 2 tbs. red wine vinegar 1 tbs. olive oil ½ t sp. salt ½ tsp. garlic powder ½ tsp. onion powder ½ t sp. oregano 2 roma tomatoes ½ English cucumber
¼ cup flat leaf parsley 1 can rinsed and drained chickpeas
Directions 1. Combine quinoa and chicken broth in the Microwave Rice Maker. 2. Replace cover and microwave on high for 15-18 minutes. Fluff with a serving spoon. 3. Place red wine vinegar, olive oil, salt, garlic powder, onion powder and oregano in a Quick Shake Container. Replace seal and shake well to combine. 4. Place tomatoes, English cucumber and flat leave parsley in the Supersonic Copper Extra with blade attachment. Replace cover and pull cord 2-3 times to coarsely chop. 5. Place chopped vegetable and chickpeas with cooked quinoa in a large bowl. 6. Toss vegetables and cooked quinoa with dressing. 7. Season with salt and pepper to taste.
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