Quinoa salad with vegetables

Delight in a vibrant quinoa salad bursting with fresh vegetables. Savor the blend of flavors in this colorful and nutritious dish.

Ingredients:

• 1 cup Quinoa
• 2 cups water
• 1 Zucchini
• 1 cup Kale, Russia, Red or Baby
• .25 cups Grated Parmesean Cheese
• 2 tablespoons Olive Oil
• Salt and Pepper
• .5 cups diced tomato

Instructions:

1. Rinse the quinoa and drain it, then put it in a saucepan with 2 cups of water. Bring it to a boil, reduce the heat to low and cover. Let it cook for about 20 minutes or until the germ separates from the grain.
2. Clean and chop the zucchini into small cubes.
3. Give the kale a good rinse and pat it dry, then thinly slice it into ribbons.
4. Heat 1 tablespoon of olive oil in a skillet and cook the zucchini over medium-high heat for 3-5 minutes. Add the kale and cook until it just starts to wilt.
5. Combine the cooked quinoa with the vegetables and diced tomato while it's still warm. Cover it for 5 minutes.
6. Mix in cheese, olive oil, salt, and pepper to your liking. Serve it warm or at room temperature.

Summary:

• Calories: 1064 kcal
• Fat: 50 g
• Protein: 36 g
• Carbs: 123 g
• Potassium: 1838 mg
• Magnesium: 408 mg