Ingredients:

  • 1 cup quinoa (170g)
  • 2 cups water or vegetable broth (480ml)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cucumber, diced (200g)
  • 1 bell pepper (red or yellow), diced (150g)
  • 1/4 red onion, finely chopped (50g)
  • 1/4 cup parsley, chopped (15g)
  • 1/4 cup kombucha (60ml)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • Salt and pepper to taste

Instructions:

  1. Rinse quinoa under cold water and strain.
  2. In a medium saucepan, add quinoa and water (or broth). Bring to a boil over medium heat.
  3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and all liquid is absorbed.
  4. Remove from heat and let cool for about 5-10 minutes.
  5. While quinoa cools, prepare the salad ingredients: chop tomatoes, cucumber, bell pepper, red onion, and parsley.
  6. In a small bowl, whisk together kombucha, olive oil, apple cider vinegar, salt, and pepper.
  7. In a large mixing bowl, combine the cooled quinoa, chopped vegetables, and dressing.
  8. Toss gently until well mixed, then let sit for 20 minutes to allow flavors to meld.
  9. Serve chilled or at room temperature.