Mexican Quinoa Salad
Posted Friday, September 24, 2010 at 2:37 PM
Here at last is the recipe: from The Gluten-Free Vegan Susan O'Brien Mexican Quinoa Salad 1 1/2 cups water 1 cup quinoa, rinsed with cold water and drained 1/2 cup seeded and chopped red or yellow bell peppers 1 small jalapeno, seeded and finely diced (opt) 1 small red onion or 2 green onions, chopped fine 2 Roma tomatoes, choped 1 (15-oz) can pinto or other beans, drained and rinsed 1/2 teasp of ground cumin 1/4 fresh cilantro, chopped 1/2 salsa 1 tablespoon canoloa oil (I leave it out) juice of 1 lime salt & pepper to taste Heat the water to boiling and add the quinoa. Lower heat to med-low and cover. Cook until liquid is absorbed, 15-20 minutes. Removed from heat and cool. When the quinoa has cooled, add peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil, lime juice. Season with pepper and salt, toss to blend well, chill.
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