Ingredients:
1 c. red quinoa
1 c. red/yellow/orange peppers
1 c. celery
1/2 c. carrots
1/2 c. cucumber
1/3 c. onion
1/2 c. Mild Extra Virgin Olive Oil
1/2 c. Bianco White Balsamic
1/2 tsp. black pepper
1 Tbsp. sugar
1 c. red quinoa
1 c. red/yellow/orange peppers
1 c. celery
1/2 c. carrots
1/2 c. cucumber
1/3 c. onion
1/2 c. Mild Extra Virgin Olive Oil
1/2 c. Bianco White Balsamic
1/2 tsp. black pepper
1 Tbsp. sugar
Cook 1 cup of red quinoa according to package directions. Chill. Mix chipped vegetables with red quinoa. Blend together the olive oil, balsamic vinegar, black pepper, and sugar. Pour over vegetables and chill for 8 hours. Serve on a bed of lettuce or stuffed in a tomato or pepper.
