Tuscan Quinoa Salad

• 1 Cup Uncooked quinoa, rinsed in a fine-mesh colander
• 2 Cups Cups water/broth
• 1 Jar Tuscan BLENDABELLA
• 1 Medium cucumber, seeded and chopped
• 1 Medium red bell pepper, chopped
• ¾ Cup Chopped red onion (from 1 small red onion)
• ¼ Cup Olive oil
• ¼ Cup Lemon juice (from 2 to 3 lemons)
• 1 Tbsp Red wine vinegar
• 2 cloves Garlic, pressed or minced
• ½ tsp Fine sea salt
• To taste Freshly ground black pepper

Instructions

1. Cook the quinoa. Combine rinsed quinoa and the water/broth in a medium saucepan.
2. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.
3. Cover and cook until the quinoa has absorbed all of the liquid, about 15 minutes. Remove from heat and let the quinoa rest for 5 minutes.
4. In a large serving bowl, combine Thai BLENDABELLA, cucumber, bell pepper, and onion. Set aside.
5. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
6. Once the quinoa is mostly cool, transfer to the serving bowl, and toss the dressing.
7. Season with black pepper.