• 1 cup quinoa (dry)
• 2 cups water or low-sodium vegetable broth
• 2 large carrots, peeled and diced
• 3 large celery stalks, diced
• 1 large red bell pepper, seeded and diced
• 3 green onions, sliced
• 3 tablespoons minced parsley
• 1/2 cup rice vinegar
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder

1. Rinse the quinoa in a fine-mesh wire strainer under running water for 1 minute.

2. Bring the water or broth and quinoa to a boil in a 2-3 quart saucepan. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.

3. Meanwhile, combine all the vegetables in a salad bowl.

4. In a small bowl, mix together the dressing ingredients. Add to the vegetables.

5. Add quinoa and stir gently to combine.

Refrigerate leftovers within 2 hours.