This nutritious tasty dish can be eaten any time of year but is especially refreshing in the summer. It is light yet satisfying!
4 cups cooked organic rainbow quinoa (1 cup dry makes 4 cups cooked)
1 bag organic red cabbage
2 large organic carrots
1 organic green pepper
1 organic red pepper
4 sticks of organic celery
How to prepare:
Finely chop carrots, peppers and celery and keep separate.
In a frying pan, saute with olive oil each of the following separately: Cabbage, carrots, and peppers. Adding a sprinkle of salt and pepper while sautéing works well.
Combine cooked cabbage, carrots, peppers and raw chopped celery into a large bowl with cooked quinoa. Mix well. Add balsamic vinegar to taste when ready to eat. Can be served hot or cold. Serves 4-6.