- 4 cups cooked Quinoa
- 1 small cucumber, diced (local Michigan cucumber if in season, if not English cucumber)
- 1 small red onion, diced
- 1 red pepper, diced
- 2 tablespoons. Fresh dill weed, minced
- 1 med garlic clove, minced
- 1 tablespoon canola oil
- 2 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- Prepare Quinoa according to package. Cool. Mix with the rest of the ingredients.
- Toss to evenly coat. Hold refrigerated, use within 2-3 days.