Veggie Loaded Quinoa Salad

1Rinse the quinoa (2 cups) under cold water. In a large pot, bring the vegetable broth (4 cups) to a boil. Add the quinoa (2 cups), reduce heat, cover, and simmer for 15-20 minutes or until the quinoa (2 cups) is cooked and the liquid is absorbed.

2In a large bowl, combine the cooked quinoa (2 cups) with the diced red bell pepper, (1) yellow bell pepper, (1) cucumber (1), cherry tomatoes, (1 cup) red onion, (½ cup) parsley, and mint.

3In a small bowl, whisk together the olive oil (¼ cup), lemon juice (¼ cup), garlic powder (1 teaspoon), paprika (1 teaspoon), salt, and pepper to make the dressing.

4Pour the dressing over the quinoa (2 cups) salad and toss gently to combine all ingredients.

5Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together, or serve immediately if preferred.

6Enjoy this vibrant and flavorful Veggie Loaded Quinoa (2 cups) Salad that's perfect for a large gathering and fits various dietary restrictions!