I LOVE it when friends try my recipes and they turn out amazingly beautiful and tasty. This one is a Quinoa salad with bell pepper, asparagus, shredded carrots, minced garlic, minced ginger and a squeeze (or two) of lemon juice. Just season it with some Braggs sea kelp seasoning for extra taste and you’re ready to eat the best quinoa salad you’ve ever made!
Made by @linet_love ❤️ Thanks for sharing your beautiful creation. Hope you enjoyed it 😘
***Tips on cooking quinoa:
Make quinoa at least 1 hour before making the salad and refrigerate.
Cook with vegetable broth (I prefer homemade) and/or olive oil.
Cook until it’s al dente not mushy.