Quinoa & Roasted Pepper Salad

Ingredients

1 cup
quinoa (prepared according to package directions)
1
jar roasted peppers (diced, makes about 2 1/2 cups)
2 1⁄2 cups
diced snow peas
2
carrots (chopped)
4 tablespoons
fresh parsley (chopped)
4 tablespoons
chives (chopped)
1 tablespoon
balsamic vinegar
4 tablespoons
extra virgin olive oil
 
salt and pepper (to taste)
Yields:
servings

Instructions

Whisk together olive oil and vinegar, and combine with the cooked quinoa, vegetables and fresh herbs. Chill or serve at room temperature.