Colorful quinoa salad

Make a vinaigrette of olive oil, apple cider vinegar and fresh lemon juice. Peel & grate a bunch of carrots, add whatever fresh herbs you have available (basil and parsley here), some seeds (pumpkin, chai and sesame here), chopped tomatoes and quinoa once it’a cooled off. To cook quinoa use 1 part quinoa with 2 parts water, bring to a boil and simmer -uncovered - until all liquid is absorbed. Then remove from heat, cover and let steam for 10 minutes before fluffing  with a fork.