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Quinoa Salad Recipe

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This recipe for Quinoa Salad, by , is from McMillan 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!

Tammy Wilson


2 cans kidney beans
2 c cooked quinoa
1 green pepper, diced
1 yellow pepper, diced
1 English cucumber
1 small red onion, diced small
1 c celery, chopped
Optional - feta cheese
1/4 c red wine vinegar
1/2 c olive oil
3 cloves garlic, minced
2 T parsley
1 T grainy mustard
1/8 tsp cayenne
salt and pepper

Throw all the salad ingredients in a bowl. Mix dressing ingredients separately, then add to the salad.
Best if it sits in the fridge awhile. We sometimes add feta cheese.

Personal Notes:
Personal Notes:
Love this in the summer time. This is a single batch recipe. I always double it...or more. Keeps well in the fridge for two or three days. It is like chili - it's better the next day.




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