South American Quinoa Salad | PCC Natural Markets

South American Quinoa Salad

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This dish can be prepared in less than 30 minutes. For a meal that can be put together in 15 minutes, prepare the Chili Pumpkin Seeds ahead of time and use leftover quinoa.



Rinse and drain the quinoa. Bring water or vegetable stock to a boil. Add quinoa, reduce heat, cover and simmer for 15 minutes.

In a large bowl, combine cooked quinoa, beans, olive oil, lime juice, salt, green onions and corn. Stir to combine. Add tomatoes and most of the cilantro; stir gently. Garnish with Chili Pumpkin Seeds and remaining cilantro.

Recipe by Alicia Guy, PCC Cooks instructor

More about: beans, corn, quinoa


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