I posted this on my blog back in 2011, and it remains one of my most favorite salads. I highly recommend adding some of that fresh asparagus out there into this delicious grain. You can also look for my Kale and Quinoa Salad also on Cookingwithcandi.com.
I always hesitate to use the word ‘healthy’. It seems that while some people are attracted to it, the rest of us tend to move past it to the next thing on the menu. So, I will not use the word ‘healthy’; I will instead just say that this is a most yummy grain, and while using the quinoa, you can also use that corn on the cob from the other night, the leftover roasted peppers and those cherry tomatoes on the verge of going bad. Now, don’t you feel so much better about making this salad already?
12 oz. quinoa (I often buy the organic red quinoa in a bag), follow directions on package for prep.
1 red pepper, preferably roasted already (I use the pepper that I grilled previously from the fridge but you can use roasted red peppers from the jar and just eyeball…
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