Recipe for Morrocan Quinoa Salad

• Quinoa about 1.5 cups uncooked
• 1 cube frozen celery onion mixture
• 1 lb. carrots
• 3 large garlic cloves, minced
• 8 olives, sliced
• 3 banana peppers, sliced
• 1/8 cup red onions, diced just large enough to appreciate the color
• 1.5 teaspoons cumin
• .5 1 teaspoon herbed salt
• 3 T Olive Oil
• 1 T lemon juice
• Parsley or cilantro garnish

Slice carrots equal size and put in microwave safe bowl. Add the cube of frozen celery instead of additional water. Microwave on high 4-5 minutes until carrots are easily pierced with a fork. Remove bowl from microwave, add half the cumin and all the garlic. Stir. In serving bowl, put quinoa, add carrots scraping liquid and flavors out, too. Add olives, onions, and peppers. Stir. Drizzle olive oil, lemon, and sprinkled and remaining cumin salt over top. Stir. Serve room temp to warm. Garnish if desired.