Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup almonds, chopped
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Rinse quinoa and place in a pot with 2 cups of water. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes, or until all water is absorbed and quinoa is tender. Fluff with a fork and let cool.

2. While quinoa is cooking, prepare the vegetables. Chop the peppers, cucumber, red onion, and cilantro and set aside.

3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, garlic powder, salt, and pepper to make the dressing.

4. In a large bowl, combine the cooked quinoa, chopped vegetables, almonds, pumpkin seeds, and dressing. Toss well to combine.

5. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld together. Before serving, give it a quick toss and sprinkle with additional cilantro and chopped nuts, if desired.

• Enjoy!