Rainbow Quinoa Salad
Description
Fresh vegetables make a super quinoa salad for any day!
lemmuh
材料
（4-6 servings）
uncooked quinoa (rinsed)
1/2 cup
chicken broth
1 cup
black bean can (drain and rinsed)
1 (15oz)
red bell pepper (medium dice)
1 cup
frozen corn
1/2 cup
shallot (finely minced)
1 small (1 tablespoon)
fresh cilantro (chopped)
1/2 - 1 cup
feta cheese
1/2 cup
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For the dressing:
extra virgin olive oil
3 tablespoons
lime juice
2 tablespoons
raw apple cider vinegar
1 tablespoon
cane sugar
2 teaspoons
ground cumin
1/2 teasooon
garlic (finely minced)
1 cloves
sea salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
作り方
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1
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Combine the quinoa and the broth in a small sauce pan.
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2
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Bring to a boil, then reduce to a low simmer.
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3
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Cook, uncover until the liquid is absorbed by the quinoa.
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4
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Remove from heat, cover 5 mins for it to rest and fluff up.
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5
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In a large bowl, whisk dressing ingredients until blended.
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6
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Once the quinoa is mostly cool, add it to a large bowl.
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7
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Combine all other ingredients, then toss until combined.
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8
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Taste, adjust with additional salt and pepper as needed.
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9
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Let the salad rest for 10 minutes before serving.
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コツ・ポイント
Hidden, finely minced shallots give you a hint of a crispy and sweet flavor!
このレシピの生い立ち
By playing around with our basic vinaigrette, we found out another good combination :-)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
