Prep time: 40 minutes

Serves 6-8

Ingredients:

6 cups of cooked and cooled Quinoa

1 cup finely sliced red cabbage

½ cup each chopped red and orange peppers

1 cup sliced grape tomatoes

½ cup slivered almonds

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

2 tablespoon fresh chopped Italian flat leaf parsley

2 tablespoon fresh cracked black pepper

1 teaspoon Kosher salt

Directions:

Place all of the ingredients in a large mixing bowl and blend thoroughly. Let sit covered for 20 minutes, and serve!