Quinoa Salad
Source of Recipe
Marcie Dingerson
Recipe Introduction
Origins Unknown
List of Ingredients
6 1/2 tbsp canola oil
4 tbsp vinegar
1 1/2 tsp minced garlic
2 tsp dried mint
1 tsp Dijon mustard
2 cups Quinoa
1 cup frozen peas
2 ears of corn, kernels removed from cob
1/4 tsp salt
1 1/2 to 2 jalapenos, finely diced (depending on
strength) and seeded.
2 bunches fresh cilantro, chopped
4 medium sized tomatoes, seeds removed and sliced
Recipe
In large bowl, beat oil and vinegar for 10 seconds.
Add garlic, mint, mustard and pepper, mixing well.
Rinse Quinoa in a strainer under cold running water.
Place Quinoa, peas, and corn, in a medium-sized pan,
add 4 cups of water, bring to a boil.
Reduce heat to medium and simmer covered until the liquid is absorbed, 10 to 12 minutes.
Add salt.
Add two thirds of the cilantro and half the tomatoes to dressing; toss with cooked Quinoa.
Salt to taste.
Garnish with remaining cilantro and tomatoes.
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