Easy and Healthy Italian Quinoa Salad Recipe

I'm on a health kick, currently...how long will it last?  Who knows?!  But it's here now and I'm embracing it!  Plus, since I'm also working out almost everyday, I don't want to destroy my efforts with unhealthy foods.  So here is a way to infuse many of my favorite Italian flavors, into a fresh, healthy, and EASY quinoa salad.  

1 cup quinoa (any kind- white, red, multi)

2 cups low sodium organic chicken stock or vegetable stock

1 cup baby spinach and arugula mixture

1/2 cup quartered cherry/grape tomatoes

1 bell pepper (pref red or orange for color) diced

3/4 cup mushrooms (any kind pref Baby Bella) chopped

1/4 cup Extra Virgin Olive Oil- High quality pref Sicilian 

Juice and zest of 1 lemon

Several basil leaves

Salt and pepper to taste

Gran Padano/ Parmeggiano Reggiano cheese, grated

Cook quinoa according to package instructions, substituting chicken or vegetable stock for water.  Once quinoa is cooked and has absorbed all liquid, keep heat on simmer, add all veggies, oil, lemon juice, zest, and salt and pepper.  Stir until mixed well and veggies start to soften just a bit.  3 min or so.  Transfer to bowls and sprinkle some cheese on top.  Make 4 servings.  

How easy was that?!