Quinoa Salad - 1 Recipe - Cooking Index
Quinoa Salad - 1 Recipe - Cooking Index
| 1 1/2 cups | 355ml | Quinoa |
| 3 cups | 711ml | Water |
| 1 | Green bell pepper - chopped | |
| 1 | Red bell pepper - chopped | |
| 1/4 cup | 36g / 1.3oz | Scallion - chopped |
| 1/4 cup | 15g / 0.5oz | Red onion - chopped |
| 1/4 cup | 4g / 0.1oz | Dill, cilantro, or parsley - chopped |
| 1 | Savory salad dressing or honey-vinegar dressing | |
| Freshly ground pepper to taste |
Rinse the quinoa well before cooking to remove its slightly bitter coat. Place the quinoa and water in a saucepan.
Bring to a boil, cover, reduce the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb of your choice. Mix well.
Add the cooked quinoa.
Toss gently and add dressing of your choice. Mix well.
Add the cooked quinoa.
Toss gently and add dressing of your choice.
Toss again and add pepper to taste.
Cover and chill for at least 2 hours before serving.
Source:
Mary Beth Roe
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