Summer is here, and everyone is in healthy eating full force mode, especially after the BBQs of Memorial Day Weekend. I’ve made a healthy, yet deliciously satisfying quinoa salad for lunch this week to get on the healthy bandwagon. It’s super simple to make, and is a great substitute for a pasta salad and more hearty than a green leaf lettuce salad. Quinoa is a great, heathy grain which is high in protein and is a good source of vitamin B. It’s also gluten free! Before you cook the quinoa, rinse it in cold water. This removes the bitterness of the grain when cooking. Cook as you do rice – 1 part quinoa, 2 parts liquid. I use half water and half chicken broth to give the grain more flavor. Once cooked just mix with your favorite salad add ins. Today I used a variety of bell peppers, black beans, artichoke hearts, kalamata olives and grilled corn. I used a simple oil and vinegar dressing with a splash of lemon for brightness. Looking forward to lunch tomorrow!