"The belly rules the mind."--Spanish Proverb

Quinoa Salad Recipe

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This recipe for Quinoa Salad, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Berghoff-Jaslowski
Added: Friday, January 28, 2011


1 3/4 c. Water
1 c. Quinoa
1/2-1 chopped Red Pepper
3-4 leaves Kale, ribs removed and finely chopped
1 c. Spinach, chopped
1/2 c. Purple Cabbage, chopped
3-4 Green Onions, chopped
1/2 c. Cilantro, chopped
1/2 bag frozen soy beans (edimame) rinse under water to thaw
1/4 c. Olive Oil
juice and zest of one Orange
1/4 c. Raspberry Vinegar (or your preference)
Salt to taste

Bring quinoa and water to a boil. Once boiling, cover and reduce heat. Cook about 15 minutes or until all water is absorbed by grain. Allow to cool.
Combine ingredients of marinade. Add all the veggies to the marinade. It is best if the veggies marinate for a couple of hours or overnight. Add quinoa.

Personal Notes:
Personal Notes:
If you add the grain to the marinade first, it will soak it all up and the salad will be dry. This is a great vegetarian dish as quinoa is high in protein.




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