Red Quinoa Salad

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. Lemongrass Mint White Balsamic Vinegar
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.

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