Try this flexible and simple quinoa salad recipe:
Bring 4 cups of water or veggie stock to a boil, add 2 cups of quinoa and 2 cloves of garlic, reduce to a simmer and cook until all the water has been absorbed.
In a large bowl, combine the cooked quinoa with any combination of the following
vegetables and herbs: shredded carrots, zucchini, arugula, spinach, cucumber, cilantro,
scallions, kale, sprouts, mushrooms, or tomatoes.
Mix in some olive oil, fresh lemon, apple cider vinegar, sea salt, and pepper, then top with
pine nuts, pumpkin seeds, sunflower seeds, or cashews.