THIS SALAD COMES TOGETHER QUICKLY AND MAKES A LARGE BATCH, PERFECT FOR HOSTING SPRING LUNCH WITH FRIENDS. IF COOKING FOR ONLY ONE OR TWO, THE RECIPE CAN EASILY BE CUT IN HALF.
Bring water to a boil in a medium saucepan. Add quinoa and salt, cover, and reduce to a simmer. Cook about 20 minutes, until water is absorbed. Turn off heat, and steam with lid on for 5 minutes. Transfer to a baking sheet, and spread out to cool. Place in fridge until quinoa reaches room temperature.
Meanwhile, combine vegetables and sesame seeds in a large bowl.
In a small bowl, whisk together dressing ingredients. Toss with vegetables to combine.
Stir in cooled quinoa. Season to taste.
Notes
This lunch is served in an ecolunchboxoval & snack cup. For an extra-hearty meal, top salad with poached salmon.