Quinoa Salad

Quinoa is one of those superfoods that's becoming more and more popular because of its health benefits.  It's a grain, I think, which is a complete protein and has a lot of other good nutrients in it as well.  A few days ago I made a cold quinoa salad, which I think is really great to make in large batches and bring for lunch.  Anyway, it's pretty easy to throw together, really delicious, really healthy, and vegan!

The ingredients and amounts can vary a lot, depending on what veggies I have on hand and the quinoa-to-veggies ratio I'm in the mood for on a particular day. However, as a basic recipe:

Salad Ingredients:
1 cup uncooked quinoa
Approx. 1/2 cup each, or whatever you have on hand, of chopped vegetables: avocado, tomato, bell pepper (I like the sweetness of red ones), carrot (blanched or not, depending on carrot texture preference), green beans, and walnuts (or other nut).

Dressing Ingredients (all approximated, so taste and adjust as necessary):
2 Tbs olive oil
2 tsp lime juice
Garlic powder, oregano, salt, and dried basil to taste

Directions:
Cook quinoa according to directions (aka thoroughly rinse it, then cook it like rice- 1 cup quinoa to 1 1/2 cups water, cover and simmer until all the water is absorbed and it's tender but slightly chewy, around 10-15 minutes).
While the quinoa is cooking, wash and cut up whatever veggies/nuts you're going to add in.  To me, the mix of vegetables is what makes the whole thing so delightful.... avocados and walnuts add in healthy fats and make the salad more filling, while tomatoes and bell peppers make it sweet and carrots give it a nice crunch.
Once the quinoa is cooked let it cool to room temperature, then throw in all the veggies and mix it together.
In a small bowl mix together all of the dressing ingredients, and whisk to combine.  Taste it and add more stuff according to your particular tastes.  It will taste quite strong on its own, but remember that a little dressing is going to flavor an entire salad.  If it's too intense, just add more olive oil to dilute it.
Add the dressing to the salad and mix it all together to make sure everything is thoroughly coated.  Adjust any spices as needed (I'm sensing a theme of taste-as-you-go).

This salad is best cold (aka refrigerate it after you make it) but I've definitely gotten impatient and eaten it room temperature, and it's still good.  The combination of grains and vegetables makes this a decently satisfying and  balanced meal on its own, and in the winter it also helps cure some of my nostalgia for warmer days and refreshing summer salads.  And did I mention it's vegan?! I'm such a wannabe vegan.