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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Quinoa Salad Recipe

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This recipe for Hot Quinoa Salad is from The Bishop Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quinoa
2 cups reduced sodium vegetable or chicken stock
1-1/2 cups of canned corn kernels drained
1 tsp vegetable oil
1 cup diced onion; 1/2 cup diced red bell pepper; 2 tsp. crushed fresh garlic; 1/2 tsp. ground cumin
1 tsp. seeded minced jalapeno pepper ( or 1 tsp. hot chili sauce or paste) ** optional
4 cups of chopped fresh spinach, or 1/2 of a 10 oz package of frozen spinach (cooked and squeezed dry)
1 tbsp. water
1/3 cup chopped green onion
1/3 cup chopped cilantro or parsley
2 oz crumbled light feta cheese
2 tbsp olive oil
2 tbsp. freshly squeezed lemon juice.
Directions:
Directions:
1. Bring the quinoa and stock to a boil. Cover and simmer for 15 min or just until the stock is absorbed and the quinoa is tender. Remove from the heat and set aside in a serving bowl.

2. Saute the corn for about 8 minutes, just until very lightly browned, stirring constantly. Set aside.

3. Over medium heat add vegetate oil, diced onion, bell pepper, garlic, cumin and jalapeņo pepper and saute until the onion begins to brown (about 5 minutes).

4. Add the spinach; cook until it wilts (about 2 minutes). Remove from the heat.

5. Stir in the green onion, cilantro, cheese, olive oil, lemon juice, and corn.

6. Add the mixture to the quinoa . Mix well and serve.

 

 

 

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