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Rainbow Quinoa with Apple, Cranberries and Mint

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 1 cup rainbow quinoa
  • 2 3/4 cup water
  • 1 red bell pepper
  • 1 medium gala apple
  • 1/4 cup finely diced red onion
  • 1/3 cup dried cranberries
  • 1/3 cup sunflower seeds
  • 3 sprigs mint leaves
  • 5-6 tbsp extra virgin olive oil
  • 1/4 tsp red pepper flakes optional
  • pink himalayan sea salt to taste

Instructions
 

  • In a medium sized pot, bring your water to a boil. While the water is warming up, rinse quinoa thoroughly to remove phytic acid coating. I rinse for about 5 minutes under cold running water. Once water is boiling, add quinoa and reduce to medium-low heat. Let cook for about 30 minutes, until water is completely absorbed.
  • Dice your bell pepper and apple into small pieces.
  • Finely chop mint.
  • Add to cooled quinoa, along with cranberries, sunflower seeds, EVOO, red pepper flakes (optional) and salt. Mix will.
  • Refrigerate until you are ready to eat.