lunchtime: quinoa pilaf

I’m always on the lookout for ideas of things I can make in large batches and then pack up for work. I especially like foods that don’t have the be heated up, because it makes life just a little easier. Quinoa pilafs and other GF grain salads are perfect for this type of thing. They’re also very nutritious and filling. For this pilaf, I made the quinoa the night before and then left it in the fridge to cool overnight. I find that this gives the salads a better texture. In the morning I threw in some diced tomato, chopped parsley, diced garlic and chopped red onion. Then I tossed the whole mixture in a mix of olive oil and apple cider vinegar, kosher salt and pepper. Yum!

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