Peruvian Tri-Color Quinoa Salad

• 1 lb tri-color quinoa (also works with plain quinoa)
• 4-5 cups water
• 2 chicken bouillion cubes/OR 3 TBSP powdered chicken broth
• 2 TBSP FRESH minced garlic
• 1 tsp Adobo seasoning (if u like)
• 1/2 purple onion, chopped small
• 2 cups small seedless red grapes
• 2 ripe avocados, peeled and chopped
• 2 TBSP olive oil
• 4 TBSP fresh lime/lemon juice
• Salt and pepper to taste

1. Put the water on the boil in a large soup pot and add the chicken bouillon, salt to taste, and fresh garlic (garlic powder will do if you don't have fresh garlic). Put the lid on and bring to a boil on HIgh, then pour in the quinoa, stir well. Make sure the pot lid is fastened securely because you want it to work something like a rice steamer. Bring the heat down to a Medium simmer; keep covered! Cook quinoa for 30 minutes, stirring occasionally so it doesn't stick.
2. Reserve a few grapes and 2 slices of avocado for ganish. Add the chopped purple onion, chopped avocado, and red grapes to a large mixing bowl and toss well--I have also added chopped fresh cilantro to the mix for an even fresher taste! When the quinoa is done, drain it in a strainer then pour the hot quinoa over the ingredients and toss gently to mix.
3. Pour the olive oil and lemon/lime juice (either works well) over the mix and toss gently. Garnish with fresh red grapes and two slices of avocado. This salad can be served warm or cold and it's delicious either way. NOTE: If you cannot find seedless red grapes, cut the larger round seeded grapes in half and pick out the seeds before using.

tricolor quinoa, water, chicken, garlic, purple onion, red grapes, avocados, olive oil, limelemon juice, salt

Taken from food52.com/recipes/26303-peruvian-tri-color-quinoa-salad (may not work)