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Recipes: back

Quinoa Salad

  • 6 tablespoons canola oil
  • 4 tablespoons vinegar
  • 1 teaspoons minced garlic
  • 2 teaspoons dried mint
  • teaspoon Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 2 cups quinoa
  • cup frozen peas
  • 2 ears corn, kernels removed from cob
  • teaspoon salt
  • 1 to 2 jalapenos, finely diced (depending on strength)and seeded
  • 2 bunches fresh cilantro, chopped
  • 4 medium sized tomatoes, deseeded and diced

In large bowl, beat oil and vinegar for 10 seconds. Add garlic, mint, mustard and pepper, mixing well. Rinse quinoa in a fine sieve and place a large saucepan with peas, corn and 2 quarts of water. Boil for 10 to 15 minutes, adding more water if necessary. Add salt. Remove from heat, strain and set aside to cool. Add jalapenos, two thirds of the cilantro and half the tomatoes to dressing; toss with quinoa. Salt to taste. Garnish with remaining tomatoes and cilantro.