Quinoa Salad

Time: 35 mins
Effort: Easy

1 1/2 cups water
1 beef bouillon cube
1 cup organic Quinoa
 1/2 cup each chopped sweet peppers - yellow, red, orange
1/3 cup finely chopped cilantro
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp balsamic vinegar
salt & pepper to taste
1 scallion (spring onion) cut into strips for garnish
Sprig of fresh parsley for garnish

In a medium sized saucepan boil 1 1/2 cups water with the bouillon cube. Add the quinoa, cover and reduce heat to medium/low and let simmer gently until all the water has absorbed. You will probably have to stir once or twice to ensure it does not stick to the bottom. Once cooked, remove from heat and fluff with a fork. While quinoa is cooking, in a medium sized bowl add oil, lemon juice, vinegar, salt and pepper and blend well. Add peppers and cilantro, then fold in the quinoa. Turn into a pretty serving bowl and garnish with spring onion and parsley. Refrigerate for a few hours.