Instructions:

1. In fine sieve, rinse quinoa well under cool water. Drain well.
2. In large pot, boil vegetable broth over medium heat. Cook quinoa in broth until tender but still firm, about 15 minutes. It’s done when germ separates, making it look like a curlicue.
Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing quinoa to steam and produce fluffy texture as it cools.
3. In salad bowl, toss quinoa with remaining ingredients. Chill and pack to go!