1 cup quinoa (uncooked)
1/2 cup diced cucumber
1/2 cup peas
1 cup grape tomatoes
1 tsp onion flakes
1 tsp dill weed
1/3 cup balsamic vinegar
1 Tbs. olive oil
1 tsp. lemon zest
1 Tbs. lemon juice
1 tsp pure maple syrup
Cook quinoa according to package directions. Combine vegetables and dill. Whisk vinegar, oil, lemon zest, lemon juice, and maple syrup together in a small bowl. After quinoa has cooled, stir the dressing mixture into the quinoa. Add quinoa into vegetables and toss. Chill in the refrigerator for at least 1 hour.
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