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

Quinoa Salad Recipe

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This recipe for Quinoa Salad, by , is from Sharleen's 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!

Contributor:  
Contributor:  
Sharleen Mosiondz

Category:
Category:
 

Cook Quinoa


Ingredients:  
Ingredients:  
2 cups Quinoa Seeds, dry
4 cups Water, boiling

Directions:
Directions:
Bring 4 cups of water to a boil. Rinse quinoa with cold water and drained, add to boiling water. Simmer, covered, for appox. 15-20 minutes.
NOTE: 2 cups of dry Quinoa = 6 cups cooked.
 

Salad


Ingredients:  
Ingredients:  
6 cups Cooked Quinoa
1 -12 oz. can Corn Niblets
1 -19 oz can Black Beans, drained and rinsed
1 1/2 cups Green Onion, diced
2 cups Red Pepper, diced
1/4 cup Cilantro, chopped



Directions:
Directions:
Add all ingredients to a bowl and blend together well. Add 1.5 cups of Southwest Dressing and mix well.
 

Southwest Dressing


Ingredients:  
Ingredients:  
4 oz. Canola Oil
3/4 oz. Chipotle Paste
6 oz. Real Lime Juice

Directions:
Directions:
Add all ingredients to a bowl and whisk together until well blended. Pour dressing on prepared salad, toss together and serve. Salad will keep in the fridge for 2-3 days.

Personal Notes:
Personal Notes:
This is a large recipe for a crowd, but can be cut in half.

 

 

 

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