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Colorful Quinoa Salad
Prep time
Cook time
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Colorful Quinoa Salad
Author: Jeanette Withington
Recipe type: Appetizer
Serves: 6
Ingredients
- 1 cup Bob's Red Mill Organic Quinoa
- 1 green bell pepper, diced
- 3 green onions, sliced
- 2 garlic cloves, minced
- 1½ cups shredded carrots
- 1 can 15 oz. corn, rinsed and drained
- 1 can 15 oz. black beans, rinsed and drained
- ¼ cup olive oil
- 1 lemon juice
- ¼ cup Marukan Seasoned Gourmet Rice Vinegar
- ½ teaspoon Lawry's Lemon Pepper - gluten free
- ¼ teaspoon McCormick Gourmet Collection Turmeric - gluten free
- ⅛ teaspoon McCormick Ground Ginger - gluten free
- ⅛ teaspoon McCormick Ground Cinnamon - gluten free
- ½ teaspoon salt
- 2 tablespoons sugar
- black pepper
- 5 drops of Tabasco Sauce - gluten free
Instructions
- Prepare quinoa according to package.
- In a large bowl, whisk together olive oil, vinegar, sugar, lemon juice, garlic, hot sauce and seasonings. Stir in the beans and vegetables. Add quinoa, mixing well. Serve
