Quinoa and Vegetable Salad

1 cup dry quinoa 2 cups water 1 tsp (1 small) bouillon (chicken, vegetable, beef) 1/3 to ½ cup light vinaigrette 1-2 cups cut up vegetables (whatever you have in your refrigerator such as peppers, red onion, scallions, radishes, carrots (shredded), cucumber, cooked broccoli, asparagus, green beans, kidney, black or garbanzo beans, edaname) Boil water and add bouillon. Once water is boiled, add quinoa and lower to a simmer. Cook 15-20 minutes until all water is absorbed. While quinoa is hot, add vinaigrette. Once cooled, add cut up vegetables and toss. You can also add cooked beans and legumes. Refrigerate and cool. Serve cooled.

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