Quinoa Pasta Salad

2 cups Quinoa pasta
1 package grape tomatoes
2 cups broccoli florets
1/4 cup fresh Parmesan cheese
Approximately 1/2 cup of Italian dressing

Cook Quinoa pasta according to package directions
Rinse and drain pasta
Cut bottom off of broccoli florets to create smaller pieces (Do not cook)
If you prefer you can chop grape tomatoes in smaller pieces or leave as is.
Add tomatoes and broccoli to pasta
Mix in Italian dressing to taste

Refrigerate 1 to 2 hours until cold. Sits well over night
Add Parmesan to taste
Mix salad as dressing will settle before serving.

You can add tortellini for a main course salad
You can add sweet peppers, olives, and jalapenos for a spicy kick
 You can substitute and vinaigrette dressing for Italian dressing.

Asian Quinoa Salad

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper chopped
1/2 cup shredded carrots
1 cup diced cucumber

Dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and pepper to taste

Add water, quinoa and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bow and add the cabbage, edamame, red pepper, carrots, and cucumber, set aside.

In a small bowl whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt and pepper.

Pour the dressing over the quinoa salad and stir to combine. Serve at room temperature or chilled