This salad is easy to make and very nourishing. It can really be an assortment of whatever you'd like, no rules.
1 1/2 cups water or chicken broth
1 cup quinoa, rinsed thoroughly
extra virgin olive oil
vinegar (balsamic, apple cider vinegar, or ume plum vinegar)
Rinse the quinoa thoroughly and add to the water or broth. Include the kombu. Bring to a boil. Cover and allow to simmer for 20 minutes. Let sit for 5 minutes and fluff.
Combine all the vegetables, nuts, and seeds into the quinoa. Dress with the oil and vinegar. The ume plum vinegar is very salty so use sparingly.
Serve at room temperature or chilled.