2 cups cooked quinoa (preferably cooked in vegetable stock, cooled to room temperature)
4 green onions, chopped
½ cup chopped fresh fennel (bulb and fronds, optional)
½ red bell pepper, cored, seeded, and chopped
¼ cup sliced black olives, such as Kalamata (optional)
3 tablespoons minced fresh parsley
2 -3 tablespoons olive oil
1½ tablespoons balsamic vinegar
¼ to ½ teaspoon sea salt
¼ teaspoon pepper
Variation: Add chopped tomato or ¾ cup cherry tomatoes cut in half if you choose. You can also heat this and serve as a warm dish instead of cool salad.
Combine quinoa, green onions, fennel (if desired), bell pepper, sliced olives, and parsley in large serving bowl.
Whisk together oil, vinegar, salt, and black pepper; pour over quinoa-vegetable mixture. Toss lightly; refrigerate. Serve chilled and individually mounded on steamed kale leaves, if you choose.
From A Banquet of Health, Penny B. Block, PhD