Ingredients

• 1/2 cup dry quinoa (I recommend Bob's Red Mill brand) Ingredients
• 1 cup filtered water Ingredients
• 1 stalk celery, chopped Ingredients
• 2 carrots, chopped Ingredients
• 1/4 sweet yellow pepper, chopped Ingredients
• 4 radishes, sliced Ingredients
• 1 green onion, chopped Ingredients
• 1 tbsp white onion chopped Ingredients
• Sea salt, pepper, garlic powder Seasoning
• Squirt of fresh lemon and drizzle extra-virgin olive oil Dressing

Instructions

1. In a small pot on the stove, combine quinoa and water. Bring to a soft boil. Reduce heat and simmer for 15 minutes approximately with the lid on but tilted to the side so the steam can escape. Stir only once or twice. This where people go wrong. They pay too much attention to the quinoa. Just trust that the heat of the stove will do it's job and please be patient.
2. Quinoa is ready when the outer white ring separates from the seed. This means the quinoa is soft, fluffy and easily digested.
3. Here's the quickie part: Assuming you're all organized and you've pre-chopped everything, put all your veggies into the pot of warm quinoa. Mix together. Now add your seasonings and dressing.
4. The after-thought was this perfect avocado. If you've got one, slice up an avo into cubes and place on top. Voila! EnJOY :)