"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Wilson

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
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
Dressing:
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

Directions:
Directions:
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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