Quinoa Market Salad
By Mary McDougall
Make this with the wide variety of fresh peppers, zucchini and tomatoes available at markets all over the country at this time of year.
Serves: 6-8
Prep Time: 15 min
Cook Time: 15 min
Ingredients
2 Cups
Water
1 Cup
Quinoa, well rinsed
1/2
Red bell pepper, chopped
1/2
Green bell pepper, chopped
1/2
Yellow bell pepper, chopped
1/2
Orange bell pepper, chopped
1
Small zucchini, chopped
2
Tomatoes, chopped
1 Bunch
Green onions, chopped
14.5 Ounce Can
Garbanzo beans, drained and rinsed
1/2 Cup
Parsley, chopped
1/4 Cup
Fresh cilantro, chopped
1/8 Cup
Fresh mint, chopped
1/2 Cup
Lemon juice
1 Tbsp
Soy sauce
Freshly ground pepper
Several Dashes
Tabasco sauce
Directions
1
Place the water and quinoa in a saucepan, bring to a boil, reduce heat, cover and cook for 15 minutes, until water is absorbed. Remove from heat and set aside.
2
Meanwhile, combine the vegetables, beans, parsley, cilantro and mint. Add the cooked quinoa and mix well. Add the remaining ingredients and toss well to mix.
3
Cover and refrigerate for at least 2 hours before serving.
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