Quinoa Veggie Salad

Preheat the oven to 400 degrees F. 2. Add the rinsed quinoa to a medium pot and heat over medium heat. Listen closely for when the quinoa begins to pop - that means it is being lightly toasted. Stir often and let toast for 1- 2 minutes, then add 4 cups of water. Cover and bring to a boil, then reduce heat. Cook for 15 minutes, until light and fluffy. (Alternatively, you can cook using an Instantpot. For detailed instructions, search "Instant Pot Quinoa" on Detoxinista.com.) Toss the sweet potatoes and the avocado oil and himalayan salt & pepper (if using). Spread on nontoxic parchment paper on a baking sheet and bake for 20-25 minutes, until fork tender. 3. Remove the outer leaves of the cabbage and cut into four big chunks. Using a grater, mandolin cutter, or knife, shred the cabbage.. 4. Cut the cucumbers into cubes: cut in half, then in half lengthwise, then into sticks, then into cubes. 5. Once the quinoa and sweet potatoes are done baking, assemble: quinoa, sweet potatoes, cabbage, cucumber, tomatoes, parsley. Drizzle choice of dressing over the top. Enjoy!