• 2 cups white quinoa
  ¾ cup jicama
  ¼ cup raw broccoli
  ¾ cup raw carrots
  ¼ cup sweet bell pepper
  ¼ cup chopped raw mushrooms
  2 Tbsp oregano
  1 Tbsp marjoram
  1 Tbsp mint
  1 cup balsamic vinegar (some people may like a stronger taste – feel free to add more)
  1 Tbsp lime olive oil (or other flavored oil of your choice)
  Cracked black pepper, to taste

Cook the quinoa per package instructions. Mine were 1 cup of quinoa to 2 cups of water.

While that is cooking, chop the veggies into small chunks & set aside. Roll the fresh herbs together in a long tube, like a cigar, and slice them. You want them to be chopped very fine.

In a measuring cup, combine oil, vinegar & cracked black pepper.

In a large bowl, alternate the chopped vegetables & quinoa, stirring to mix them thoroughly. Pour the vinegar mixture over it all and stir.

Seal & place into the refrigerator for at least 24 hours to give the flavors time to meld.

When you are ready to serve, you can add any of the following:

• ¾ cup crumbled feta
  ½ cup cubed cheddar
  ½ cup cubed Monterey Jack cheese
  ¾ cup chopped mozzarella
  ¾ cup chopped hard-boiled egg
  1 cup chopped cucumber

I don’t generally store cheese in dishes, as it has a tendency to make the whole thing go bad sooner.