Vegetarian

Middle Eastern quinoa salad for a refreshing lunch on Meatless Monday

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You will need:

1 cup quinoa 1/2 teaspoon cumin 1/2 teaspoon turmeric 2-3 medium tomatoes 2 medium cucumbers 2 medium red bell peppers Fresh basil 2 lemons Salt and freshly ground black pepper to taste

1. Heat 2 1/2 cups water in a medium or large saucepan. Rinse the quinoa in a fine strainer with cold water. Add the quinoa, cumin and turmeric to the water when it boils; once the water is boiling again, reduce the heat to low, cover and cook for ten to fifteen minutes, stirring every five minutes or so, until all the water is absorbed. Remove from heat and set aside to cool.
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen