1 cup quinoa, rinsed
2 cups water
1 bunch parsley, leaves and tender stems only, washed and minced fine
1 zucchini, finely diced
1 pint cherry tomatoes, cut in halves
2 carrots, grated
2 stalks celery, diced
2 to 4 scallions, white and tender greens diced (optional)
2 cloves garlic, finely minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
Black pepper to taste
In a sauce pan, bring the water to a boil and then add the rinsed quinoa. Bring to a boil and cook covered on a low simmer for 10 to 15 minutes. When done, remove from heat and place in a bowl to cool.
Meanwhile, prepare the vegetables as noted above and add to the cooled quinoa.
Make the dressing by whisking garlic, olive oil, red wine vinegar, salt and pepper in a small bowl until combined. Add to the quinoa and vegetables, chill thoroughly in the fridge.
Adapted from The New Moosewood Cookbook by Mollie Katzen