Sophie'S Cold Quinoa & Broccoli, Croun, Yellow Bell Pepper & Parsley Salad

• 1 cup quinoa uncooked
• 1 7/16 cups water
• 3 5/16 cups broccoli uncooked, washed& cleaned, cut into florets
• 15/16 cup yellow bell pepper cleaned, white pits& white parts on the inside removed
• 2/3 cup corn from a can, well rinsed& leaked
• 1/2 cup parsley Italian flatleaf, washed, pad dry on kitchen paper, cleaned, cut more
• 1 teaspoon salt Herbamare, original:, herbamare from DR. A. Vogel is gluten free!!

1. First, steam your broccoli. Steam it for about 5 to 10 minutes until al dente. Let cool off.
2. Then, cook your quinoa. Place the quinoa in a sieve & rinse the quinoa. Pour the water into a medium cooking pot & bring to the boil. When boiling, add the rinsed quinoa. Stirr from time to time. Put the lid on. Check the cooking process, now & then. The quinoa has to absorb all of the water. Turn the heat lower if necessary. My quinoa took 15 minutes to cook. When the quinoa is totally cooked & ready, the quinoa is tender. Fluff it all up with a fork. Set aside to cool off with the lid on for a further 10 minutes.
3. In a hot pan, add some fruity EVOO & heat up on high. Add the leaked corn kernels & the yellow bell pepper pieces. Add some Herbamare according to taste. Fry for about 5 to 8 minutes or until tender. Set aside to cool off.
4. When all of the veggies are cold, add the cut up parsley, the broccoli florets, the corn & the yellow bell pepper pieces to the quinoa. Mix gently. Taste! Add 1 to 2 teaspoons Herbamare according to your taste.

quinoa, water, broccoli, yellow bell pepper, corn from, parsley italian flatleaf, salt herbamare

Taken from www.yummly.com/recipe/Sophie_s-Cold-Quinoa-_-Broccoli_-Croun_-Yellow-Bell-Pepper-_-Parsley-Salad-1672142 (may not work)