Ingredients
- Cook Quinoa:
1 12 oz box dry uncooked Quinoa Ancient Harvest Traditional (12 oz box = 1.88 cup)
4 cups water or broth
(if possible use salt free dry bouillon any flavor preferred, beef, chicken or vegetable, enough to make 4 cups liquid)
spice to taste when cooking Quinoa for added flavor
.
Rinse and Put in Large 4 Qt Bowl:
2 15 oz cans of Black Beans 50% less salt, rinsed
1 15.25 oz Can of Corn No Added Salt, rinsed
1 14.5 oz Can of Diced Tomatoes No Added Salt, NOT drained.
2 cups Celery, finely diced
1 cup Carrots, grated
1 Bell Pepper, any color, finely diced
1 c Jicama (yambean), grated (or substitute water chestnuts, zucchini or yellow summer squash)
1 c green onions, finely chopped
1 c fresh Cilantro, finely chopped
.
for dressing, mix together:
2 Tbsp Red Wine Vinegar
1 Tbsp Extra Virgin Olive Oil
4 Tbsp Lemon Juice
2 Tbsp Onion powder
2 Tbsp Garlic powder
1 Tbsp Turmeric, ground
2 Tbsp Italian Blend Dry Seasoning
1 Tbsp Paprika, (smoked preferred)
1 Tbsp Pepper
1 tsp Cayenne Red Pepper, ground
2 tsp Coriander, ground
2 tsp Cumin, ground
1 tsp Dry Mustard
Description
Light Grain & Veggie Summer Salad, Served Warm Or Cold, Is A Delightful Array Of Colors & Flavors! Fun For Parties Or Enjoy Cool On A Hot Day :) (This Salad Is Versatile And Works Well With The Quinoa Or Instead Of The Quinoa, You Can Use Couscous, Brow
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