Rainbow Quinoa Salad with Lemon Dressing

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subheading: Dressing:

4 tablespoons lemon juice

4 tablespoons olive oil

½ teaspoon kosher salt

fresh black pepper, to taste

Salad

4 cups cooked quinoa, from about 1 ⅓ cups

1 cup shredded brussels sprouts

1 cup shredded red cabbage

1 cup shredded or thin sliced carrots

1 cup yellow bell peppers

1 cup diced mini cucumbers

1 cup halved cherry tomatoes

Directions at skinnytaste.com

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