Ingredients
1 purple onion
2 vine tomatoes
1 red pepper
6 oz. haricots verts or sugar snap peas
10 oz frozen peas (or regular)
4 shallots
1/4 cup fresh herbs (chives, rosemary, thyme)
grated zest of 1 orange (or lemon or lime)
2 tbsp balsamic vinegar (or raspberry or other)
3/4c. dry quinoa, cooked in 2 c. water
Preparation
Cook the quinoa - 3/4c. dry in 2 cups water takes about 15 minutes. Place grain in water, bring to a boil, cover and simmer until liquid is absorbed. Chop and combine all veggies. Add quinoa, vinegar, salt and pepper. Mix & enjoy! If let sit, will absorb more of vinegar and herb flavours.
Serving size approx 1 1/2 c.
