1 cup red quinoa
1 cup red/yellow/orange peppers
1 cup celery
1/2 cup carrots
1/2 cup cucumber
1/3 cup onion
1/2 cup your choice of any MILD Traditional EVOO
1/2 cup Olive Gourmet Lemongrass-Mint White Balsamic Vinegar
1 teaspoon black pepper
1 tablespoon Splenda
Cook 1 cup of red quinoa according to package directions. Chill.
Mix chopped vegetables with red quinoa.
Blend together the olive oil, balsamic vinegar, black pepper, and Splenda.
Pour over vegetables and chill for 8 hours.
Serve on a bed of lettuce or stuffed in a tomato or pepper.