Courtesy of Salute Espresso Bar.
ingredients
Quinoa
Red Cabbage and Sugar Snap Peas
Lemon & Honey Vinaigrette
directions
Fill small sauce pot with 2 cups of water.
Bring water to a boil (high heat).
Once water is boiling, drop in 1 cup of black quinoa– give it a quick stir.
Turn heat down to low (2) and place lid on top of sauce pot.
Set timer for 17 minutes; if quinoa has not absorbed all of the water continue to cook for 5 more minutes or until water is gone.
Set aside and let cool completely. Store in an airtight container in fridge.
Slice red cabbage thinly or use cabbage grater.
Chop sugar snap peas into ½-inch chunks.
Chop ¼ cup of parsley.
Chop ¼ cup of mint.
Combine all ingredients and keep in an airtight container in fridge.
Whisk olive oil, lemon juice and honey and season with salt and pepper.
To assemble salad, combine 2 cups of red cabbage and sugar snap pea mixture with ¼ cup of black quinoa. Drizzle lemon and honey vinaigrette over salad and top with additional chopped mint and parsley.