A wholly fresh salad served for students with a colorful array of vegetables such as parsley, red peppers, chopped cherry tomatoes. Totally a good addition where kids are offered with fresh fruits and vegetables to add to their lunch.


Mediterranean Quinoa Salad


Ingredients:<serves for 6>

Quinoa 1 cup
Chicken broth with low salt 2 cup
Lemon juice 2 tablespoons
Vinegar, red wine 2 tablespoons
Chopped garlic 1teaspoon
Olive oil 1 1/2 tablespoons
Salt 1 teaspoon
White ground pepper 1/4 teaspoon
Chopped red peppers 1/2 cup
Raw and chopped parsley 2 tablespoons
Chopped green onions 1/4 cup
Chopped red onions 2 tablespoons
Halved cherry tomatoes 1/2 cup
Sliced black olives 2 tablespoons
Crumbled cheese 1 tablespoon


1.Wash clean and filter quinoa. Take out a pan, put quinoa and chicken broth in, bring to a boil. Reduce the heat and cover with a lid to a simmer. Cook for 10-15 minutes until well incorporated.
2.Let cool
3.Mix with lemon juice, garlic, vinegar, oil, salt and pepper
4.Add vegetables into a bowl. Stir with a spoon in quinoa and cheese. Let cool or served at room temperature