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PHPRecipeBook 4.08

Recipe Name: Vegetable Bounty Quinoa Salad w/ Asian Vinaigrette Submitted by: Julie
Source: Source Description:
Ethnicity: American Last Modified: 8/16/2020
Base: Grain Comments:
Course: Lunch  
Difficulty: Easy
Preparation Time: 1-10 Minutes
Number of Servings: 4

Ingredients: Directions:

For the Quinoa:

2 cups Organic Quinoa Grain or try our Red or Tri-Color Quinoa
3 cups Water
2 pinches Salt

For the Vegetables:

3/4 cup diced fresh Red Pepper
1 1/2 cups diced fresh Tomato
1 1/2 cups diced Cucumber
1 large Avocado diced
1/2 cup minced Green Onion green parts only
1/2 cup picked fresh Mint Leaves
1/2 cup picked washed Cilantro
2 cups cooked Kidney Beans or other large bean (preferably not canned)

For the Vinaigrette:

1/2 cup Lime Juice plus 1 Tbsp (must be fresh squeezed)
1 Tbsp Apple Cider Vinegar
2 Tbsp Sugar or Honey
1 1/2 tsp Salt
1 Tbsp Fish Sauce or Light Soy Sauce
1 3/4 tsp Toasted Dark Sesame Oil
1/4 cup Extra Virgin Olive Oil
2 pinches Black Pepper


In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the quinoa, stir, and cover with lid. Turn heat to very low.
As the quinoa is cooking, prepare the vegetables, herbs, and beans.
After 20 minutes the quinoa will be done. Uncover, and turn quinoa out into a very large mixing bowl to allow to cool to room temperature.
To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.
Toss everything together. Eat immediately or store in the refrigerator.

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