Name: Minimal Monday: Colorful Cruciferous Quinoa (vegan, gluten free)
Yield: serves 8
Ingredients: 2 cups leftover or cooked and cooled quinoa (follow the package instructions); 1 cup thinly sliced purple Brussels sprouts; 1 cup green cauliflower, separated into very small florets; 1 orange bell pepper, chopped; 1 bunch scallions, thinly sliced; 1 large handful of kale leaves, very thinly sliced; a large handful of dill, chopped; salt and fresh cracked pepper to taste; lemon vinaigrette; 1 clove garlic, crushed or finely minced; juice and zest of 1 lemon; 1/2 cup extra virgin olive oil; 1/4 cup champagne vinegar; salt and fresh cracked pepper to taste