Autumn Quinoa Salad

Autumn Quinoa Salad
Salad
1 cup rainbow quinoa, well rinsed
2 cups water
2 herb-ox vegetable bouillon cubes
1 ½ cups frozen yellow corn, cooked and drained
1 ½ cups black beans, rinsed and drained
1 ½ cups chopped fresh tomatoes
½ cup finely chopped onion
½ cup diced celery
¼ cup toasted sunflower seeds Dressing
¼ cup olive oil
¼ cup balsamic vinegar
1 tsp garlic, minced
1 tsp sugar
1 tsp cumin
¼ tsp. crushed red pepper
¼ tsp. salt
½ tsp. prepared mustard

Procedure
1 Cook the quinoa in the water and bouillon cubes, as directed on the package. Usually 20 minutes. Spread on a tray to cool to room temperature.
2 Cook the corn, drain and cool to room temperature
3 Drain the black beans.
4 Arrange the beans, quinoa and corn in a bowl as shown.
5 Add the chopped tomatoes, celery and onion as shown.
6 Combine all the ingredients in the dressing and shake thoroughly to mix.
7 Pour the dressing evenly over the salad and let sit for up to 30 minutes.
8 Toss the salad and serve garnished with the sunflower seeds.
Servings: 6
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 20 minutes
Total Time: 55 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (10 ounces).
Recipe Type
Gluten-Free, Grains, Main Dish, Salad, Vegan, Vegetables, Vegetarian

This entry was posted by Glyn Ruppe-Melnyk.

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