Recipes
Ingredients
Salad
- 1 ½ cups tri-color quinoa, uncooked
- ¼ cup red bell pepper. small dice
- ⅓ cup thawed, frozen corn
- ¼ cup canned, drained, chickpea
- ½ cup cilantro, roughly chopped
- 2 tablespoons green onion, thinly sliced
- ⅓ cup cucumber, small dice
- ¼ cup fresh whole baby spinach leaves
Cumin Vinaigrette
- 4 ounces neutral oil
- 1 ounce lemon juice
- 2 tablespoons ground cumin
- 1 tablespoon minced shallots
- ½ tabespoon white sugar
- ¼ teaspoon paprika
- ½ teaspoon salt
- 1 teaspoon minced fresh garlic
For the Salad
- Cook quinoa according to package directions.
- When the quinoa is cooked, drain, spread out on a cookie sheet and chill. Once cooled, place the quinoa into a medium bowl.
- Fold in all the remaining ingredients except the vinaigrette dressing.
- Slowly add the dressing to lightly coat the quinoa and toss to combine.
For the Vinaigrette
- Whisk all ingredients together in a bowl.
Chef's Narrative
Not only pretty, but nourishing too, this quick and simple salad is great as a side dish, or a main course.
Recipe Substitutions
None
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 16g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 150mg, Potassium: 266mg, Carbohydrate: 27g, Dietary Fiber: 4g, Protein: 6g
Allergens:
None
|
For the Salad
For the Vinaigrette
Chef's Narrative
Not only pretty, but nourishing too, this quick and simple salad is great as a side dish, or a main course.
Recipe Substitutions
None
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 16g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 150mg, Potassium: 266mg, Carbohydrate: 27g, Dietary Fiber: 4g, Protein: 6g
Allergens:
None
|
Ingredients
Salad
Cumin Vinaigrette
|
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